Baked Eggplant and Ricotta Rolls

An easy midweek meal to make. Eggplant is a vegetable I try to incorporate into our meals as it contains a host of vitamins and minerals. Choose eggplants that are firm and heavy for their size. The skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. Choose eggplants that are free of discoloration, scars and bruises which usually indicate that the flesh beneath has become damaged and possibly decayed. Eggplant can be baked, roasted in the oven, or steamed.

Serves 4
recipe from Good Taste

2 medium eggplants
480g (2 cups) fresh ricotta
1/2 chopped fresh basil
70g (1 cup) finely grated Parmesan
575g Primavera pasta sauce
85g (3/4 cup) coarsely grated mozzarella

Preheat oven to 200c. Spray 2 large baking trays with olive oil; spray to lightly grease. Cut the eggplants into 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. 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.

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 tomato sauce evenly over the rolls. Sprinkle with mozzarella and remaining Parmesan. Bake in oven for 10 minutes or until the mozzarella melts.

The Culinary Chase's Note: Before placing the eggplant into the baking dish, pour some of the tomato sauce on the bottom as this will prevent the eggplant from sticking. Try adding prosciutto to the rolls by topping each eggplant slice with a slice of prosciutto followed by the ricotta mixture.