Baked ricotta stuffed eggplant rolls

The Marito bought home some huge eggplants the other day, and I knew they’d be perfect for this dish, which I’ve been making him for years.  Using my trusty mandolin with the 7mm insert and slicing lengthways, I got about 20 slices from two eggplant and fit 16 or so rolls in my baking dish. I chargrilled them on a grill plate on the stove top, you could also do them on the barbecue or a George Foreman.  The spinach is optional, but I like to throw some greens in where I can, and you could also use silverbeet or kale.  You can add more or less cheese to taste.

stuffedeggplant2

Ingredients
16 slices chargrilled eggplant
500g ricotta, well drained
100g grated parmesan
1 egg, lightly beaten
50g baby spinach, coarsely chopped
500ml plain tomato pasta sauce
100-150g mozzarella, grated or thinly sliced
salt and pepper
basil to garnish

Making it
1. Preheat the oven to 200 degrees
2. In a bowl, combine the ricotta, egg, spinach, parmesan and season with salt and pepper
3. Lay out the eggplant slices, place a heaped tablespoon of the ricotta mixture on each slice, and roll one by one. Place the rolls in a baking dish – here they are almost ready to go –stuffedeggplant
4. Top with the sauce, then the mozzarella, and bake for about 30 minutes. Garnish with basil and serve with a salad or green vegetables of your choice

3 thoughts on “Baked ricotta stuffed eggplant rolls

  1. Francesca

    Unbelievable- you and I are on the same path. Just made eggplant involtini last night- different but the same!!! Yours look more handsome. Will I post mine too???

    Reply
  2. Pingback: Involtini di Melanzane. Stuffed and Rolled Eggplant. | ALMOST ITALIAN

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