This dish is so delicious and easy to make. They can be served as a main meal and are also great to serve as a starter!
Ingredients (Makes 18)
3 to 4 Large Eggplants (Aubergines)
500g/17.6oz Ricotta
200g/7oz Shredded Mozzarella plus extra for on top
4 Tbls Parmesan Cheese plus extra for on top
2 Eggs
1 Tsp Garlic Powder
4 Tbls Chopped Fresh Basil
1/4 Tsp Nutmeg
Salt and pepper
Tomato Sauce:
1 400g/14oz Tin Whole Tomatoes
1 Small Tin 200g/7oz Diced Tomatoes
1 Small Onion, finely chopped
2 Garlic Cloves, minced
1/2 Tsp Oregano
1/2 Tsp Basil
Pinch Red Pepper Flakes (optional)
Teaspoon Sugar
Salt and pepper
Method:
Tomato Sauce –
Crush the whole tomatoes in a bowl with your hands or a fork.
Fry the onions in a little olive oil until it starts to soften then add the garlic and saute for about 1 minute.
Add the rest of ingredients and simmer for 30 minutes or until sauce thickens.
Eggplant Rolls –
Preheat oven to 200C/400F.
Slice the eggplants lengthwise about 1/4 inch thick. Lay them on a greased baking sheet with a drizzle of olive oil and drizzle some more olive oil over the eggplants. Season with salt and bake in oven for 10 minutes or until they are soft and tender. Remove from oven and set aside to cool.
In the meantime prepare the filling –
Take each eggplant slice, spread a thin layer of the ricotta filling and roll them up.
Spread half of the tomato sauce on the bottom of a casserole dish. Lay the aubergines next to each other. Place 2 teaspoons of sauce over each aubergine. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake uncovered for 30 minutes or until cheese is melted and golden on top.
Enjoy!
Leave a Comment