This dish shines on any table! Stuffed with ricotta, parmesan, and basil, these eggplant rolls are baked in a rich tomato and mozzarella sauce, and they can either be enjoyed on their own as a snack or combined with a side dish of your choice as a vegetarian dinner.
Ingredients for Eggplant and Ricotta Rolls:
Method of preparing the Eggplant and Ricotta Rolls:
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Preheat the oven to 400°F (200°C).
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Grease 2 baking sheets using about half of the olive oil. Cut both eggplants lengthwise into thin slices - about 1/2-inch thick. Then arrange the eggplants on the baking sheets in a single layer. Use the remaining olive oil to brush the eggplants. Bake in the oven for 10-15 minutes, or until golden brown.
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While the eggplants are cooking, prepare the filling. In a mixing bowl, combine the ricotta, chopped basil, and 3/4 cup parmesan. Mix well, then taste and adjust the seasoning if needed.
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Remove the eggplants from the oven and let them cool a little until you're able to handle them.
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Take a slice of eggplant and place 1 tablespoon of the ricotta filling at one end. Then roll up the eggplant slice and place it in a deep baking dish seam-side down. Do the same with the remaining eggplant slices, arranging the eggplants next to each other.
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Pour the tomato pasta sauce over the eggplant rolls. Top the tomato sauce with the grated mozzarella and the remaining 1/4 cup parmesan.
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Bake the eggplant rolls in the oven for 10-15 minutes, or until the sauce starts to bubble and the mozzarella melts.
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Remove the eggplants from the oven. Serve hot, or refrigerate for up to 2 days in a sealed container.
Source: Taste.com.au
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