This was great recipe that my lovely sister Mel suggested.
|2 small fresh eggplant, trimmed, sliced lengthwise into 4|
|1 tsp olive oil|
|3 clove(s) fresh garlic, sliced|
|800 g whole tomato canned in tomato juice, chopped|
|2 Tbsp fresh basil, torn|
|1 small zucchini, finely diced|
|150 g reduced-fat ricotta cheese|
|1/2 cup(s) fresh flat-leaf parsley, chopped|
|2 Tbsp fresh basil, chopped|
|3 Tbsp grated parmesan cheese, chopped|
|1 small egg(s), lightly beaten|
|1/2 small onion, finely chopped|
|1 x 3 second spray(s) oil spray|
- To make sauce, place the oil in a medium saucepan over medium-high heat. Add remaining garlic and saute for 2 minutes, or until light brown. Add crushed tomatoes and stir to combine then reduce heat to low. Add basil and season well with salt and pepper. Cover and simmer for 10 minutes then remove from heat and set aside.
- To make eggplant rolls, reduce oven temperature to 210C. Spoon 3 tablespoons of tomato sauce into the base of a 20cm square ceramic baking dish. On a clean chopping board place a slice of eggplant. Spoon 2 tablespoons of ricotta filling at narrow end and roll up. Place in prepared baking dish, seam side down. Repeat with remaining eggplant slices.
Arrange rolls in a single layer in dish. Spoon over remaining 1/2 cup tomato sauce and sprinkle with remaining parmesan cheese. Bake for 20 minutes or until the sauce is bubbling and cheese has melted.