Ingredients Nutrition
Olive oil spray
2 medium eggplants
480g (2 cups) fresh ricotta
1/2 cup chopped fresh basil
70g (1 cup) finely grated parmesan
1 x 575g btl Primavera Pasta Sauce
85g (3/4 cup) coarsely grated mozzarella
Cooked polenta (optional), to serve
Method Notes
Step 1
Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
Step 2
Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.
Step 3
Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.
Olive oil spray
2 medium eggplants
480g (2 cups) fresh ricotta
1/2 cup chopped fresh basil
70g (1 cup) finely grated parmesan
1 x 575g btl Primavera Pasta Sauce
85g (3/4 cup) coarsely grated mozzarella
Cooked polenta (optional), to serve
Method Notes
Step 1
Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
Step 2
Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.
Step 3
Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.
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