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Rosina® Traditional Breaded Eggplant Italian Ricotta Rounds


24 Rosina® Traditional Breaded Eggplant Cutlets (1/4 inch, round)

2 large plum tomatoes, diced

2 tsp. extra virgin olive oil

2 tsp. red wine vinegar

2 cups (16oz) ricotta cheese

1 bunch fresh shredded basil, for topping


Bake eggplant cutlets according to the label instructions. Meanwhile toss diced tomatoes with olive oil and red wine vinegar. When cutlets are ready, spread with approximately 1Tbsp. of Ricotta cheese on each cutlet. Top ricotta with marinated tomatoes, and garnish with shredded basil. Serve Immediately.