Eggplant rolls recipe
Recipe type: Meat free
  • 1 medium eggplant, sliced lengthwise
  • 1 cup ricotta
  • ½ jar tomato based pasta sauce
  • 1 tablespoon red wine (optional)
  • 1 garlic clove, chopped
  • Olive oil
  • Black pepper
  • Fresh herbs for garnishing
  1. Line a cookie sheet with absorbent paper.
  2. Preheat the oven to 400 degrees.
  3. In a large frying pan, heat about one eighth of an inch of olive oil.
  4. Fry the eggplant slices in batches.
  5. As each slice is cooked, lay it on the absorbent paper.
  6. Combine the ricotta, garlic and freshly ground black pepper in a bowl.
  7. Grease an oven dish - I simply wipe it with the oily absorbent paper.
  8. Place a spoonful of ricotta at one end of each eggplant slice.
  9. Roll each slice up and place in the oven dish.
  10. Bake for about ten minutes.
  11. Meanwhile using the same pan you used for the eggplant, heat the pasta sauce.
  12. Add wine, if using, and more black pepper.
  13. Serve the eggplant rolls with the sauce poured over and fresh herbs to garnish.
Recipe by JAQUO Lifestyle Magazine at