Eggplant rolls: the perfect recipe for every occasion!
published on 15 May, 2019 at 12:14
This is a great way to use those summer eggplants!
INGREDIENTS
INGREDIENTS
- 600g eggplant, cut into 1 cm
- 1 tsp salt
- ½ tsp pepper
- 4 tbsp olive oil
For the filling
- 1 cup ricotta cheese
- 1 egg
- 1/2 cups fresh basil, chopped
- zest of 1 fresh lemon
- 2g salt
- ¼ tsp pepper
- 60g grated Parmigiano cheese
- 300ml marinara sauce
- 226g mozzarella, shredded
METHOD
- Preheat oven to 425°F/220°C
- On a baking tray with parchment, place the sliced eggplant in a single layer. Sprinkle with salt, pepper and olive oil. Bake for 13 to 15 minutes or until eggplants soften. Remove from oven and set aside.
- Meanwhile, mix all the ingredients for the filling in a bowl and set aside. Spread ¼ cup marinara evenly onto the bottom of the baking dish.
- Put an eggplant slice on the work surface; put 1 tbsp of filling. Gently roll the eggplants along and place them in the prepared baking dish. Fill the remaining eggplants
- Pour the remaining marinara on the eggplants and sprinkle with mozzarella. Bake for 25-30 minutes until the sauce bubbles and the cheese turns golden. Remove from the oven, leave for 5 minutes. Garnish with chopped basil
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