No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese
Ingredients:
olive oil spray
2 medium eggplants
480g (2 cups) fresh ricotta cheese
1/2 cup chopped fresh basil
70g (1 cup) finely grated parmesan cheese
575g (5 oz) Woolworths Select Primavera pasta sauce
85g (3/4 cup) coarsely grated mozzarella cheese
Method:
Preheat oven to 200 ° C. Spray two large baking sheets with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm thick slices. Arrange eggplant in a single layer on prepared trays. Spray lightly with olive oil spray. Bake for 10 minutes or until golden brown.
Meanwhile, place ricotta, basil and three quarters of the Parmesan in a medium bowl and mix well. Taste and season with pepper.
Place a tablespoon of the ricotta mixture on a slice of eggplant. Roll tightly to enclose filling. Place the roll, seam side down, in a 30 x 20cm baking dish (basic measurement). Repeat with remaining ricotta and eggplant mixture. Pour sauce over rolls. Sprinkle with remaining mozzarella and parmesan. Bake for 10 minutes or until mozzarella melts.
