Ingredients Olive oil spray
1 large eggplant or 2 small
480g fresh ricotta
2 tsp dried basil, or ½ cup fresh chopped
1 cup grated Parmesan
1 550g Primavera Pasta Sauce
¾ cup grated mozzarella
Cooked polenta (optional) to serve
Preheat the oven to 190°C. Spray 2 large baking trays with olive oil spray to lightly grease, or use baking paper.
Cut the eggplant into about sixteen 1 cm thick slices lengthways.
Use a sharp knife to cut the eggplant
Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray.
Eggplant ready to be baked
Bake in the oven for 10 minutes or until golden.
Meanwhile, place the drained ricotta, basil (I had to use dried as worms had eaten my home grown, however I think it would be nicer with fresh basil) and ¾ of the Parmesan in a medium bowl, and stir untill it is well combined.
Season with a bit of chilli powder or paste, and salt & pepper to taste.
Meanwhile start getting the polenta ready to cook, as per packet instructions, only using stock instead of water.
Polenta being cooked in stock
Place 1 tblsp of the ricotta mixture on one eggplant slice.
Put cheese mixture on end of Eggplant slices
Roll up firmly to enclose filling. The ends need not be closed as ricotta mix is quite dry.
Place each roll, seam side down in a 30 x 20 cm baking dish.
Eggplant rolls seam side down
Pour the sauce over the rolls, and sprinkle with the mozzarella and remaining Parmesan.
Ready for the oven
Bake in the oven for 10 minutes or until the mozzarella melts.