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
Ingredients
Olive oil - 1 tbsp.
Eggplant - 2 medium Big and round
Ricotta cheese - 2 cups
Basil leaves - 1/2 cup (chopped)
Parmesan cheese - 3/4 cup, 1/4 cup (grated)
Tomato pasta sauce - 8 oz roughly 230 gm
Mozzarella - 3/4 cup (coarsely grated)
Preparations
Preheat the oven to 400°F (200°C).
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.
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.
Remove the eggplants from the oven and let them cool a little until
you're able to handle them.
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.
Pour the tomato pasta sauce over the eggplant rolls. Top the tomato
sauce with the grated mozzarella and the remaining 1/4 cup Parmesan.
Bake the eggplant rolls in the oven for 10-15 minutes, or until the
sauce starts to bubble and the mozzarella melts.
Remove the eggplants from the oven. Serve hot, or refrigerate for up to 2
days in a sealed container.
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