Eggplant Roll Ups
This dish is so delicious and easy to make. They can be served as a main meal and are also great to serve as a starter!
[adrotate group="2"] [adrotate group="4"]- 3 to 4 Eggplants (Large (Aubergines))
- 500g/17oz Ricotta
- 200g/7oz Mozzarella (Shredded plus extra for on top)
- 4 Tbsp Parmesan Cheese (Plus extra for on top)
- 2 Eggs
- 1 Tbsp Garlic Powder
- 4 Tbsp Fresh Basil (Chopped)
- ¼ Tsp Nutmeg
- Salt & Pepper
- 1 Tin 400g/14oz Whole Tomatoes
- 1 Tin 200g/7oz Diced Tomatoes
- 1 Onion (Small & Finely Chopped)
- 2 Garlic Cloves (Minced)
- ½ Tsp Oregano
- ½ Tsp Basil
- Pinch Red Pepper Flakes ((optional))
- Teaspoon Sugar
- Salt & Pepper
Crush the whole tomatoes in a bowl with your hands or a fork.
Fry the onions in a little olive oil until it starts to soften then add the garlic and saute for about 1 minute.
Add the rest of ingredients and simmer for 30 minutes or until sauce thickens.
Preheat oven to 200C/400F.
Slice the eggplants lengthwise about ¼ inch thick.
Lay them on a greased baking sheet with a drizzle of olive oil and drizzle some more olive oil over the eggplants.
Season with salt and bake in oven for 10 minutes or until they are soft and tender.
Remove from oven and set aside to cool.
In the meantime prepare the filling. Take each eggplant slice, spread a thin layer of the ricotta filling and roll them up.
Spread half of the tomato sauce on the bottom of a casserole dish.
Lay the aubergines next to each other.
Place 2 teaspoons of sauce over each aubergine.
Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake uncovered for 30 minutes or until cheese is melted and golden on top.
Enjoy!