This vegetarian dish consists of three different cheeses giving it a creamy, delicious flavour.

Egg plant is an easy vegetable to cook with and has many uses in cooking.  Here I have teamed the eggplant with fresh ricotta, and a Parmesan pasta sauce.

It is a delicious meal and one that does not take a long time to make, and it is great for all the vegetarians out there!

In this instance, I have served it with polenta, but you could use rice, or even boiled potatoes instead.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 4-5  servings

Olive oil spray
1 large eggplant or 2 small
480g fresh ricotta
2 tsp dried basil, or ½ cup fresh chopped
1 cup grated Parmesan
1 550g Primavera Pasta Sauce
¾ cup grated mozzarella
Cooked polenta (optional) to serve

Preheat the oven to 190°C.  Spray 2 large baking trays with olive oil spray to lightly grease, or use baking paper.

Cut the eggplant into about sixteen 1 cm thick slices length-ways.

Arrange the eggplant, in a single layer, on the prepared trays.  Lightly spray with olive oil spray.

Bake in the oven for 10 minutes or until it is golden.

Meanwhile, place the drained ricotta, basil (I had to use dried as worms had eaten my home grown basil, however I think it would be nicer with fresh basil) and ¾ of the Parmesan in a medium bowl, and stir until it is well combined.
Season with a bit of chilli powder or paste, and salt & pepper to taste.

Meanwhile start getting the polenta ready to cook, as per packet instructions, only using stock instead of water.

Place 1 tbsp of the ricotta mixture on one eggplant slice.

Roll up firmly to enclose the filling.  The ends need not be closed as the ricotta mix is quite dry.

Place each roll, seam side down in a 30 x 20 cm baking dish. 

Pour the sauce over the rolls, and sprinkle with the mozzarella and the remaining Parmesan cheese.

Bake this in the oven for about 10 minutes or until the mozzarella melts.

Serve on top of the polenta, and eat.


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