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Eggplant Involtini

A meat-free meal made with eggplants, cheese and tomatoes that is full of flavour.
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Ingredients Method

Ingredients
  

  • 3 large Mediterranean eggplant
  • salt
  • olive oil
  • 250 g fresh ricotta, drained
  • 1 egg, lightly beaten
  • 1 small handful fresh basil leaves, finely chopped
  • 3 tbsp fresh flat leaf parsley leaves, chopped
  • 4 tbsp parmesan cheese, finely grated
  • freshly ground black pepper
  • 2 ½ cups tomato sauce - home-made or store bought (pasta sauce - not ketchup)
  • 100 g Cheddar cheese, grated
  • extra fresh basil leaves, to serve

Method
 

  1. Cut the eggplant lengthways into 3 – 5mm thick slices.
  2. Heat a grill pan or barbecue over high heat. Drizzle the eggplant slices with olive oil and cook for 2 minutes per side, or until charred and tender. Set aside.
  3. Preheat your oven to 180°C
  4. Mix the ricotta, egg, basil, parsley and parmesan together in a bowl.Season with a little salt and pepper to taste.
  5. Place a tablespoon of the mixture onto the base of each eggplant slice. Roll up to enclose.
  6. Pour enough tomato sauce into a deep baking dish to cover the bottom. Lay the eggplant rolls on top of the sauce in a single layer. Spoon a little more sauce over the top and sprinkle with grated cheese.
  7. Bake for 15–20 minutes, or until the cheese is melted. Drizzle with a little olive oil and scatter with fresh basil and serve.