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Baked cheesy eggplant rolls
Baked cheesy eggplant rolls
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Create a vibrant farm-to-table dish with all your fresh produce.
Ingredients:
  • 2 large (500g each) eggplant
  • Olive oil cooking spray
  • 250g ricotta
  • 40.00 ml shredded fresh basil leaves
  • 40.00 ml currants
  • 40.00 ml slivered almonds
  • 40.00 ml finely grated parmesan cheese
  • 62.50 ml fresh breadcrumbs
  • 1 egg yolk
  • 500g bottle tomato pasta sauce
  • 125.00 ml reduced-fat pizza cheese
  • Steamed green beans, to serve
  • Steamed broccolini, to serve
Instructions:
  • 1. Preheat your oven to a toasty 200°C/180°C fan-forced and get your hands on a 6cm-deep, 20cm x 28cm baking dish. Grease it up generously. 2. In a bowl, add your currants and cover them with hot water. Let them stand for 5 minutes, then drain them.
  • Slice each eggplant lengthwise into 6 pieces. Preheat a chargrill or non-stick frying pan over medium-high heat. Lightly spray the eggplant slices with oil and grill them in batches for 3 to 4 minutes on each side until golden brown and tender.
  • Mix the ricotta, basil, currants, almonds, parmesan, breadcrumbs, and egg yolk in a large bowl. Season generously with salt and pepper.
  • Spread three-quarters of the pasta sauce onto the bottom of the dish. Place a generous tablespoon of ricotta mixture onto each eggplant slice and roll them up. Arrange them seam side down in the dish. Repeat for the remaining slices. Pour the remaining pasta sauce over the rolls, sprinkle with cheese, then bake for 25 minutes until cheese is golden and sauce is bubbling. Serve with vegetables.

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