cooking with v
Reinvent cannelloni with thin eggplant slices in this vegan-friendly recipe. Ricotta and goat cheese fillings; baked to perfection. Try it and fool your taste buds!
Ingredients
- 450 to 500g ricotta
- 1/2 cup of goat cheese
- 1/4 cup of parsley chopped
- 4 eggplants sliced thinly
- 2 eggs seasoned with salt and pepper
- 1 cup flour seasoned with salt and pepper
- 1 to 2 cups vegetable oil
- Salt and pepper to taste
- 1 Classic Tomato Sauce recipe
- 1 Mozarella di buffula thinly sliced or 1 cup of grated mozzarella
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