Eggplant Rollatini
INGREDIENTS
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3 medium eggplants (about 1 pound each)
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4 teaspoons salt, divided
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¼ cup olive oil
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Red Sauce, recipe follows
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1 (15-ounce) container whole milk ricotta cheese
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½ cup grated fresh Parmesan cheese
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3 tablespoons minced fresh basil
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2 teaspoons minced fresh rosemary
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3/4 teaspoon ground black pepper, divided
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1 cup shredded fontina cheese
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Garnish: chopped flat-leaf parsley
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