Wednesday, February 13, 2008

Baked Eggplant Rolls with Tomato Basil Sauce

Ingredients (serves 4) – 2 points

  • 1 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
  • 2 whole eggplant, trimmed, sliced lengthwise into 4
  • 1 tsp olive oil
  • 3 clove garlic, sliced
  • 800 g canned tomatoes, chopped
  • 2 tbs fresh basil, torn
  • 1/4 cup onion, finely chopped
  • 1 whole zucchini, finely diced
  • 150 g low-fat ricotta cheese
  • 1/2 cup fresh parsley, chopped
  • 2 tbs fresh basil, chopped
  • 3 tbs grated parmesan cheese, chopped
  • 1 whole whole egg, lightly beaten

  • Preheat the oven to 230C. Spray a baking tray with oil and set aside.

  • Lay the eggplant in a single layer on the prepared baking tray and spray with oil.
    Bake for 20 minutes, turning once or until golden brown. Remove from oven and
    set aside. To make the filling, spray a large non-stick frying pan with oil and place
    over medium-high heat. Add the onion and zucchini and cook for 5 minutes, or
    until the onion starts to soften. Add 1 clove garlic and cook for a further minute.
    Transfer to a small bowl and set aside to cool. Meanwhile combine the ricotta,
    parsley, basil and 2 tablespoons parmesan in a seperate bowl. Stir to combine.
    Add the cooled onion mixture to the ricotta mixture, then add the egg and season
    well with salt and pepper.

  • To make the 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 the heat to low. Add the basil and
    season well with salt and pepper. Cover and simmer for 10 minutes then remove
    from the heat and set aside.

  • To make the eggplant rolls, reduce the 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 the ricotta filling at the narrow end and roll up. Place in the prepared baking
    dish, seam side down. Repeat with the remaining eggplant slices.

  • Arrange rolls in a single layer in the dish. Spoon over the remaining 1/2 cup tomato sauce and sprinkle with remaining parmesan cheese. Bake for 20 minutes or until the sauce
    is bubbling and the cheese has melted.


  • These can be made a day ahead of time and stored in an airtight container
    in the fridge. They are best reheated in a moderate oven for 15-20 minutes,
    however if you are short on time, reheat them in the microwave.