Packed full of hearty Italian flavours, this rich vegetarian bake can be prepped up to 3 days ahead. Served with some crusty bread, this saucy eggplant makes the ultimate cheesy comfort.
471 calories per serve
2 (about 700g each) eggplant, cut into 5mm-thick slices
2 tbsp extra virgin olive oil
2 green shallots, thinly sliced
1 garlic clove, crushed
280g baby spinach, coarsely chopped
300g fresh ricotta
500g bottle Napoletana pasta sauce
100g (1 cup) coarsely grated mozzarella
20g (1 ⁄4 cup) finely grated parmesan
Fresh basil leaves, to serve
3 Method Steps
Step 1Preheat grill on high. Line a baking tray with foil. In batches, place the eggplant
(2 (about 700g each) eggplant, cut into 5mm-thick slices) in a single layer on prepared tray. Spray with oil
(2 tbsp extra virgin olive oil). Season. Grill on 1 side only for 3-4 minutes or until light brown and tender. Transfer to a plate. Turn oven to 220C/200C fan forced.
Step 2Meanwhile, heat oil in a 25cm (base size) ovenproof frying pan over medium heat. Add shallot
(2 green shallots, thinly sliced) and garlic
(1 garlic clove, crushed). Cook, stirring, for 1 minute or until aromatic. Add spinach
(280g baby spinach, coarsely chopped). Stir for 2-3 minutes or until wilted. Transfer to a sieve. Set aside to cool slightly. Wipe pan clean. Press mixture with a spoon to squeeze out excess liquid. Transfer mixture to a bowl. Add the ricotta
(300g fresh ricotta). Season. Stir until combined.
Step 3Place eggplant, grilled-side down, on a clean work surface. Spoon ricotta mixture along 1 short edge of each slice then roll up to enclose. Arrange rolls in pan. Spoon sauce over the top. Sprinkle with mozzarella
(100g (1 cup) coarsely grated mozzarella) and parmesan
(20g (1 ⁄4 cup) finely grated parmesan). Bake for 20 minutes or until cheese is golden and melted. Top with basil
(Fresh basil leaves, to serve).
Make the rollatini and spoon over the sauce up to 3 days ahead. Store covered in the fridge. Sprinkle with cheese just before baking.
Nutrition per Serving