Recipe by: https://leggos.com.au/recipes
Prep Time: 30 minutes
Cook Time: 40 minutes
2 large eggplants
Salt, for sprinkling
200g fresh ricotta cheese
1 cup grated parmesan cheese 1 cup grated mozzarella cheese 1 egg, lightly beaten
2 tablespoons chopped fresh basil, plus extra leaves, for garnish
500g jar Leggo’s Garden Vegetable Pasta Sauce
- Slice each eggplant lengthways into 9 thin slices. Finely dice 2 slices and set aside. Sprinkle remaining eggplant slices with salt and drain in a colander for 30 minutes. Rinse and pat dry eggplant slices with paper towel. Spray with oil and place on a non stick baking tray. Cook under a preheated grill for 2-3 minutes on each side or until soft.
- Combine ricotta, 1⁄2 the parmesan and mozzarella cheeses, egg, basil and reserved diced eggplant in a medium bowl. Spoon 1⁄4 cup of filling on one end of grilled eggplant slice. Roll up to form a cylinder. Repeat with remaining ricotta mixture and eggplant slices to make 16 rolls.
- Spoon 1⁄2 jar Leggo’s Pasta Sauce over the base of a large shallow baking dish. Arrange filled eggplant over sauce. Spoon remaining sauce over eggplant rolls and sprinkle with combined remaining cheeses. Bake in a preheated oven at 180°C for 30 minutes. Rest for 5 minutes before serving garnished with basil leaves.