Eggplant Rollatini

Ingredients

1 large eggplant thinly sliced lengthways into ½ cm slices 

1 x 500g jar of ready-made tomato pasta sauce 

1 tbsp olive oil 

250g ricotta cheese 

120g fresh mozzarella cheese - shredded 

1 egg 

2 tbsp chopped fresh basil 

Salt and pepper to taste 

25g grated parmesan cheese plus extra for sprinkling on top  

Method 

1. Preheat your oven to 190°C. 

2. Brush the eggplant slices with the olive oil and grill for a few minutes on each side. Keep an eye on them to make sure they don’t burn. Set aside to cool. 

3. In a large bowl, combine the ricotta with the parmesan, egg, half of the shredded mozzarella and the basil. Season with salt and pepper. 

4. Lay out the cooled eggplant slices.  

5. Dollop a spoonful of cheese at one end of each slice of eggplant.  

6. Roll gently making sure not to squeeze too hard.  

7. Place the eggplant rolls seam side down in a lightly oiled casserole dish. Season with salt and pour over the tomato sauce. 

8. Sprinkle the top with the remaining mozzarella and parmesan cheese. 

9. Bake for 20 to 25 minutes or until hot and bubbly and the cheese has melted. 

Give our Eggplant Parmigiana a try.