Grilled Eggplant Ricotta Rolls Recipe
Italian cuisine · 600 calories
About this recipe
A delightful dinner option featuring grilled eggplant slices stuffed with creamy ricotta cheese, topped with tomato sauce and baked to perfection. Perfect for those seeking a satisfying and eggetarian-friendly meal.
Ingredients
- Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
- Pack Tray Of 30 Medium Free Range Eggs
- 250 ml Critida Lemon Infused Olive Oil 250Ml
- 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
- - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
- 60G Terre Exotique Cheeselovers Pepper, 60G
- 114G Thai Taste Basil Leaves, 114G
- 250G Granoro Breadcrumbs, 250G
- - Mill & Mortar Finishing Salt Flakes Gift Set
Instructions
- 1. Wash the eggplants and slice them thinly lengthwise into even strips.
- 2. In a shallow bowl, beat 1 egg until smooth. Place 1 cup of breadcrumbs in another shallow dish.
- 3. Dip each eggplant slice into the beaten egg, ensuring both sides are coated, then press both sides into the breadcrumbs to coat evenly.
- 4. Preheat the broiler and lightly grease a 4-sided cookie sheet with 3 tablespoons of olive oil. Place the breaded eggplant slices on the sheet and broil for 3-4 minutes on each side until golden brown.
- 5. In a mixing bowl, combine 1 lb of ricotta cheese with a pinch of salt and pepper. Spread a spoonful of the ricotta mixture onto each grilled eggplant slice and roll them up tightly.
- 6. Arrange the rolled eggplant slices in a baking dish, seam side down. Pour 1 cup of tomato sauce evenly over the rolls.
- 7. Bake in a preheated oven at 375°F (190°C) for 20 minutes, until the sauce is bubbling and the rolls are heated through.
- 8. Serve hot, garnished with fresh basil leaves if desired.