Vegetarian eggplant rolls with tomato basil sauce | Recipes | Kidspot NZ

Ingredients

• 2 small fresh eggplants, trimmed, sliced lengthwise into 4
• 1 tsp olive oil
• 3 individual fresh garlic, sliced
• 800 g Tomato, canned in tomato juice, whole, chopped
• 2 tbsp fresh basil, torn
• 1 small zucchini, finely diced
• 150 g Ricotta cheese, reduced-fat
• 1/2 cup Parsley, fresh, chopped
• 2 tbsp fresh basil, chopped
• 3 tbsp grated Parmesan cheese, chopped
• 1 medium egg, lightly beaten
• 1/2 small onion, finely chopped
• 1 x 3 second spray oil spray