Not exact matches
It was still
really interesting to learn the process and it did make for a
ricotta that was thick,
creamy and so very, very smooth.
I never liked lasagna —
creamy cheesy things
really gross me out, so lasagna, especially the
ricotta, has never been appetizing to me.
You could
really fill these eggplant roses with any number of fillings —
creamy ricotta whipped with an egg, cheddar cheese and smoked paprika, even cooked ground beef, but Parmesan and herbs hold these eggplant spirals together beautifully and still let the taste and texture of the eggplant shine through.