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Baked Eggplant Ricotta Rolls with Parmesan Cheese Served Over Polenta

by Finy (follow)
Easy (2747)      Dinner (2125)      Lunch (1669)      Vegetarian (1452)      Cheese (366)      Eggplant (74)     

eggplant,ricotta, roll
Plated, ready to eat, eggplant rolls

This vegetarian dish consists of three different cheeses giving it a creamy, delicious flavour.

eggplant,ricotta, roll

I have served it with polenta and you could use rice, or even boiled potatoes instead.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 4-5 servings

Olive oil spray
1 large eggplant or 2 small
480g fresh ricotta
2 tsp dried basil, or cup fresh chopped
1 cup grated Parmesan
1 550g Primavera Pasta Sauce
cup grated mozzarella
Cooked polenta (optional) to serve

Preheat the oven to 190C. 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.

eggplant,ricotta, roll
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,ricotta, roll
Eggplant ready to be baked

Bake in the oven for 10 minutes or until golden.

Cooked eggplant

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 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.

Mixed cheeses

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.

Rolling eggplant

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.

Cooked eggplant rolls

Serve on top of the polenta.

Cooked polenta

Ready to eat

I like this Recipe - 9
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