Eggplant and pasta rolls

This vegetarian three-cheese bake with basil and pine nuts is hearty, fill-em-up Italian.

Recipe «Eggplant and pasta rolls» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large eggplants, Olive oil spray, 120g dried angel hair pasta, 480g fresh ricotta, 3/4 cup chopped fresh basil , 2 eggs, lightly whisked, 60g finely grated parmesan, 500g btl passata , 80g coarsely grated mozzarella, 45g pine nuts, toasted, Crusty bread, to serve, Mixed salad leaves, to serve.

Ingredients:

• 2 large eggplants 
• Olive oil spray 
• 120g dried angel hair pasta 
• 480g fresh ricotta 
• 3/4 cup chopped fresh basil 
• 2 eggs, lightly whisked 
• 60g finely grated parmesan 
• 500g btl passata 
• 80g coarsely grated mozzarella 
• 45g pine nuts, toasted 
• Crusty bread, to serve 
• Mixed salad leaves, to serve 

Instructions

1. Preheat oven to 200°C. cut the eggplants lengthways into about 32 thin slices. spray 2 baking trays with oil. Line with non-stick baking paper. place half the eggplant on the prepared trays. spray with oil. Bake, turning once, for 10-15 minutes or until golden. Transfer to a plate. Repeat with the remaining eggplant.
2. Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and set aside to cool slightly. Combine the pasta, ricotta, basil, egg and half the parmesan in a bowl. Season with pepper.
3. Spread 80ml (1/3 cup) of passata over the base of a 30 x 20cm (base measurement) baking dish. Place 1 tablespoon of the pasta mixture on 1 eggplant slice. Roll up to enclose the filling. Place, seam-side down, in the dish. Repeat with remaining eggplant and pasta mixture. Pour the remaining passata over the rolls. sprinkle with the mozzarella, pine nuts and the remaining parmesan.
4. Bake for 10-15 minutes or until golden and the mozzarella melts. Serve with the bread and salad.