eggplant-ricottaI had some ricotta left over from the Mushroom and Ricotta canneloni and being a big fan of eggplant decided to try these very simple eggplant rolls that are great as a starter or just a little something to nibble on. You could quite easily serve them as a vegetable dish with a main meal like the Chicken parmagiana and drizzle over some of tomato sauce. It actually turns out a really impressive looking  dish that you will be proud to serve. (about 12 rolls)

What you need

2 medium eggplants sliced along the length about 1cm thick
2 cups ricotta cheese
1/2 cup chopped fresh basil (loosely packed)
1 cup finely grated parmesan cheese
3/4 cup grated mozzarella cheese
Salt and pepper

Tomato sauce or a bought chunky tomato sauce.

The process

Place the slices of eggplant on a baking tray that has been lightly oiled with olive oil and then sprinkle a little olive oil over the top. Sprinkle salt over the top and place in a 200 Celsius oven for 10 to 15 minutes or until the eggplant is soft and beginning to go brown on the surface.

Place the ricotta cheese, parmesan(leave about 1/4 for the topping) and basil in a bowl and mix to combine, season with salt and pepper to your liking.

Once the eggplant is cool enough to handle, place a heaped tablespoon of the mixture onto the eggplant slices and roll them up.

Place all of the eggplant rolls into a baking dish packed closely together, cover with a tomato sauce and sprinkle over the rest of the parmesan cheese.

Bake for a further 10 minutes or so until the cheese has melted.

Serve straight away with a little more basil.

Really good and tasty folks, give it a try.