Ingredients:
Serves 4
Eggplant:
Directions:Serves 4
Eggplant:
- 1 eggplant of about 450g, cut into 1cm slices
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp olive oil
Filling:
- 1/2 cup ricotta cheese
- 1 egg
- handful of fresh basil, sliced
- zest of 1 lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- 60g grated parmesan
Topping:
- 300ml tomato sauce
- 250g shredded mozzarella
Preheat oven to 220 degrees Celsius. On a parchment lined baking pan, place sliced eggplant in a single layer. Sprinkle with salt, pepper and olive oil. Bake 13 to 15 minutes or until eggplants soften. Remove from oven and set aside.
Meanwhile, combine all ingredients for filling in a mixing bowl and set aside. Spread ¼ cup of tomato sauce on bottom of a baking dish (possibly 30cm x 20cm) evenly. Place an eggplant slice on a work surface, scoop 1 tablespoon of the filling at one end of the eggplant slice. Carefully roll eggplant lengthwise and place in prepared baking dish, seam side down. Continue with remaining eggplants and filling.
Pour remaining tomato sauce (about 1 cup) on top of the rolls, and top with the shredded mozzarella. Bake for 25 to 30 minutes, until sauce is bubbling and cheese is golden. Remove from oven, let it set for 5 minutes. You can garnish with chopped basil if you like.
Adapted from Original Recipe
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