Baked Eggplant Rolls

12 ingredients
6 steps

Ingredients

  • None None Baked Eggplant Rolls
  • 2 None medium eggplant, sliced lengthwise
  • None None olive oil
  • 1 cup fresh ricotta
  • 1 1/2 cups prepared cold bolognese sauce
  • 2 cups tomato sauce
  • None None basil leaves, to serve
  • None None Topping
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup pine nuts
  • 2 tbsp currants
  • 1/2 tbsp olive oil

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Heat a grill pan or grill on high. Brush eggplant with olive oil. Grill, in 2-3 batches, 2-3 minutes each side, until softened.
  3. 3
    Spread each slice with 1 tablespoon ricotta and 1 tablespoon bolognese sauce. Roll up to enclose filling.
  4. 4
    Pour half the of the tomato sauce into the base of an 8-cup baking dish. Arrange rolls in dish. Pour remaining tomato sauce over. Season to taste.
  5. 5
    To make the topping, in a medium bowl, combine all ingredients. Mix well and season to taste.
  6. 6
    Sprinkle topping evenly over rolls. Bake 15-20 minutes, until golden and bubbling. Serve scattered with basil leaves.

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