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Eggplant and pasta rolls
Eggplant and pasta rolls
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Hearty Italian vegetarian bake with three cheeses, basil, and pine nuts.
Ingredients:
  • 2 large eggplants
  • Olive oil spray
  • 120g dried angel hair pasta
  • 480g (2 cups) fresh ricotta
  • 187.50 ml chopped fresh basil
  • 2 eggs, lightly whisked
  • 60g (3/4 cup) finely grated parmesan
  • 500g btl passata (tomato pasta sauce)
  • 80g (2/3 cup) coarsely grated mozzarella
  • 45g (1/4 cup) pine nuts, toasted
  • Crusty bread, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Slice the eggplants lengthways into about 32 thin slices. Lightly spray two baking trays with oil and line them with non-stick baking paper. Arrange half of the eggplant slices on the trays and spray them with oil. Bake for 10-15 minutes, turning once, until golden. Transfer to a plate and repeat with the remaining eggplant slices.
  • While the pasta is cooking in a pot of salted boiling water until it is al dente, then drain it and let it cool slightly. Toss together the cooked pasta, ricotta cheese, fresh basil, egg, and half of the parmesan cheese in a bowl. Season the mixture with freshly ground black pepper.
  • Spread a layer of 80ml (1/3 cup) passata on the base of a 30 x 20cm baking dish. Add 1 tablespoon of the pasta mixture onto each eggplant slice, roll them up to enclose the filling, and place them seam-side down in the dish. Repeat with the remaining eggplant slices and pasta mixture. Pour the rest of the passata over the rolls, then top with mozzarella, pine nuts, and the remaining parmesan.
  • Bake until golden and mozzarella is melted, about 10-15 minutes. Serve hot with bread and salad.

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