Stuffed Eggplant Rolls
10 ingredients
4 steps
Ingredients
- 2 eggplant cut lengthwise into 1/8 inch thick slices
- 2 tablespoons olive oil
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese plus additional for serving
- 1 egg lightly beaten
- 1 clove garlic crushed
- 1 red chili pepper long, seeded and finely chopped
- 12 basil leaves large
- 2 cups tomato puree
- 1/4 cup dried breadcrumbs
Directions
-
1Preheat the oven to 350°F. Heat a grill pan on high heat (or preheat broiler). Brush eggplant slices with a little oil. Cook on grill pan in batches, for 1-2 mins each side. (Or broil on a baking sheet, turning, until browned.)
-
2Mix cheeses, egg, garlic and chili pepper in a medium bowl. Season to taste. Place 1 tbsp of mixture across one short end of each eggplant slice. Top with a basil leaf and roll up to enclose.
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3Spread 1/2 of the tomato puree in large baking dish. Arrange rolls in dish, seam sides down. Pour remaining tomato puree over the top. Sprinkle with breadcrumbs.
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4Bake for 20-25 mins, or until tender. Sprinkle with additional Parmesan cheese to serve.
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