Baked eggplant and ricotta rolls | Recipe Cart
Three cheeses help create the creamy and delicious flavours in this meat-free main.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Baking dish
Ingredients
- Olive oil spray
- 2 medium eggplants
- 480g (2 cups) fresh ricotta
- 1/2 cup chopped fresh basil
- 70g (1 cup) finely grated parmesan or vegetarian hard cheese
- 1 x 575g btl Primavera Pasta Sauce
- 85g (3/4 cup) coarsely grated mozzarella
- Cooked polenta (optional), to serve
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