How to Make Baked Eggplant and Ricotta Rolls - Baked Eggplant and Ricotta Rolls Recipe

How to Make Baked Eggplant and Ricotta Rolls

Ingredients

2 medium eggplants
480g (2 cups) fresh ricotta
1/2 chopped fresh basil
70g (1 cup) finely grated Parmesan
575g primavera pasta sauce
85g (3/4 cup) coarsely grated mozzarella

How to make it

Steps 

1 Preheat oven to 200ºC.

2 Spray two large baking trays with olive oil; spray to lightly grease.

3 Cut the eggplants into 1 centimeter (0.4 in) thick slices lengthwise.

 Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray.

4 Bake in oven for 10 minutes or until golden.

5 Meanwhile, place the ricotta, basil and three quarters of the Parmesan in a medium bowl and stir until well combined. 

Taste and season with pepper.

6 Place 1 tablespoon of the ricotta mixture on 1 eggplant slice.

7 Roll up firmly to enclose filling.

8 Place the roll, seam side down, in the baking dish. 

Repeat with the remaining ricotta mixture and eggplant.

9 Pour the tomato sauce evenly over the rolls. 

Sprinkle with mozzarella and remaining Parmesan.

10 Bake in oven for 10 minutes or until the mozzarella melts.

11 Finished.