Ingredients for Baked Eggplant And Ricotta Rolls
- Olive Oil Flavored Cooking Spray
- 2 medium eggplants (approximately 1kg)
- Fresh Ricotta
- Fresh Basil
- Parmesan Cheese
- Pasta Sauce
- Mozzarella Cheese
- Polenta (optional)
How to Make Baked Eggplant And Ricotta Rolls
- Preheat oven to 200°C (400°F). Lightly grease two large baking trays with olive oil spray.
- Cut 2 medium-sized eggplants (approximately 1kg total) lengthwise into 16 slices, about 1cm thick.
- Arrange eggplant slices in a single layer on the prepared baking trays.
- Lightly spray eggplant slices with olive oil spray.
- Bake for 10-12 minutes, or until lightly golden.
- Meanwhile, in a medium bowl, combine 250g ricotta cheese, 1/2 cup packed fresh basil leaves (about 20g), and 3/4 cup grated Parmesan cheese (about 60g).
- Season the ricotta mixture generously with black pepper to taste.
- Place approximately 1-2 tablespoons of the ricotta mixture onto each eggplant slice.
- Roll up each slice tightly, enclosing the filling completely.
- Place the rolls, seam-side down, in a 30 x 20cm baking dish.
- Pour your favorite marinara sauce (about 1 cup) evenly over the rolls.
- Sprinkle with the remaining 1/4 cup grated Parmesan cheese (about 20g) and 1/2 cup shredded mozzarella cheese (about 50g).
- Bake for 10-15 minutes, or until the mozzarella is melted and bubbly.
- Serve immediately with warm polenta, if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
79g
Fat
81g
Carbs
12g
