A classic Italian recipe we practically live on all summer especially when the garden is booming with eggplant and zucchini!

⬇️⬇️ Recipe ⬇️⬇️

ROLLATINI RECIPE:
4 Medium Size Zucchini (or a mix of zucchini and eggplant) thinly sliced and laid on paper towels for a few minutes
8 oz of Whole Milk Ricotta
1 Egg
Fresh Chopped Basil
1 tsp of Italian Seasoning
Handful of Grated Parm
1/2 cup of Diced Provolone or Mozz (or a combo of both)
3 cups of Marinara Sauce
Olive Oil

For the topping:
1/2 cup of Fresh Mozzarella, thinly sliced of grated
Handful of parm
1/2 cup of Panko Bread Crumbs mixed with 2 tbsp of Olive Oil

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00:00 - Intro
00:36 - Prep the Veggies
02:09 - Make the Filling
03:28 - Stuff the Eggplant and Zucchini
03:46 - Cook the Rollatini
05:36 - Finish Up!
06:00 Dig In!