Baked cheesy eggplant rolls

Cooking Vegetarian Baked cheesy eggplant rolls

An abundant supply of farm-fresh produce needs a fresh recipe idea!

Lables: High fibre Low carb Low kilojoule Lower gi Vegetarian Fish free Shellfish free
  1. Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm x 28cm (base) baking dish. Place currants in a bowl. Cover with boiling water. Stand for 5 minutes. Drain.
  2. Cut each eggplant lengthways into 6 slices. Heat a chargrill or non-stick frying pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender.
  3. Combine ricotta, basil, currants, almonds, parmesan, breadcrumbs and egg yolk in a large bowl. Season with salt and pepper.
  4. Spoon three-quarters pasta sauce into prepared dish. Place 1 heaped tablespoon ricotta mixture on 1 eggplant slice. Roll up to enclose. Place, seam side down, in prepared baking dish. Repeat with remaining eggplant slices and ricotta mixture. Top with remaining pasta sauce. Sprinkle with cheese. Bake for 25 minutes or until cheese is golden and sauce bubbling. Serve with vegetables.

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2 large eggplant
Olive oil cooking spray
1 cup reduced-fat fresh ricotta cheese, crumbled
2 tbsp shredded fresh basil leaves
2 tbsp currants
2 tbsp slivered almonds
2 tbsp finely grated parmesan cheese
1/4 cup fresh breadcrumbs
1 egg yolk
500g bottle tomato pasta sauce
1/2 cup reduced-fat pizza cheese
Steamed green beans and broccolini, to serve

Adv

Autors
Preparation time
25
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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