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Baked eggplant and ricotta rolls
Baked eggplant and ricotta rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Cheesy goodness elevates this vegetarian dish into a creamy delight.
Ingredients:
  • 2 medium eggplants
  • Olive oil spray
  • 480g (2 cups) fresh ricotta
  • 125.00 ml chopped fresh basil
  • 70g (1 cup) finely grated parmesan or vegetarian hard cheese
  • 1 x 575g btl Primavera Pasta Sauce
  • 85g (3/4 cup) coarsely grated mozzarella
  • Cooked polenta (optional), to serve
Instructions:
  • Preheat the oven to 200°C and lightly grease 2 large baking trays with olive oil spray. Slice the eggplants into sixteen 1cm-thick slices lengthways and arrange them in a single layer on the trays. Lightly spray the eggplant slices with olive oil spray and bake for 10 minutes until they turn golden brown.
  • In a medium bowl, mix together the ricotta, basil, and three-quarters of the parmesan (or vegetarian hard cheese) until fully combined. Add pepper to taste.
  • Spread a spoonful of the ricotta mixture onto each eggplant slice and roll up tightly to seal the filling. Place the rolls, seam-side down, in a 30 x 20cm baking dish. Repeat the process with the remaining ricotta mixture and eggplant slices. Pour the sauce evenly over the rolls, then top with mozzarella and the rest of the parmesan. Bake in the oven for 10 minutes until the mozzarella is melted. Serve with polenta, if desired.

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