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Baked eggplant and ricotta rolls
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.

    2. Step 2

      Meanwhile, place the ricotta, basil and three-quarters of the parmesan (or vegetarian hard cheese) in a medium bowl and stir until well combined. Taste and season with pepper.

    3. Step 3

      Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan (or vegetarian hard cheese). Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

    Nutrition data excludes polenta.


    1) Prosciutto-wrapped eggplant and ricotta rolls: Replace the basil with 2 tbs fresh chopped oregano. In step 3, top each eggplant slice with a slice of prosciutto before adding the ricotta mixture.

    2) Baked eggplant and goats cheese rolls with chilli tomato sauce: In step 2, add 110g pkt goats cheese to the ricotta mixture. In step 3, add 1 tsp minced chillies to the pasta sauce and stir to combine before pouring the sauce over the eggplant rolls. Serve with cooked risoni pasta instead of polenta.

    To make this dish vegetarian, substitute the parmesan cheese for another vegetarian hard cheese.

  • Method
  • Notes
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