Place a heaping tablespoon of the ricotta mixture in the middle of each eggplant slice then roll the sides over the filling as if making cannelloni. Place the roll seam side down in a 30 x 20cm baking dish. Roll up firmly to encose fulling. Try adding prosciutto to the rolls by topping each eggplant slice with a slice of prosciutto followed by the ricotta mixture. Place 1 tablespoon of the ricotta mixture on one eggplant slice.

Pat it down so the filling spreads out without spilling out. Spread a dollop of ricotta mixture over eggplant. Repeat with remaining slices and cheese filling. Add garlic and cook until fragrant and lightly browned. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat.

To assemble the eggplant roll ups add a spoonful of the ricotta mixture about a heaped tbsp in the centre of a slice of eggplant then roll it up. Cook at 200c or 390f for 20 minutes. Taste and season well with pepper. 1 cup part skim ricotta. 1 large globe eggplant sliced lengthwise about 1 4 inch thick.

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2 tablespoons raw walnut halves and pieces. Pour in the crushed tomatoes and tomato sauce. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up repeating for all slices. Repeat with the rest of the eggplant and ricotta mixture photos 10 11. Coat eggplant slices lightly with olive oil.

Add the ricotta parmesan nutmeg and a pinch of salt and pepper. Place in large saucepan over medium heat and apply pressure to release moisture from eggplant. Put 1 tsp of the ricotta spinach and mozzarella mixture on each eggplant slice and roll up. Before placing the eggplant into the baking dish pour some of the tomato sauce on the bottom as this will prevent the eggplant from sticking. On a standard baking tray spread 3 4 of tomato sauce arrange the eggplant rolls on top pour the remaining tomato sauce on top sprinkle with the remaining grated parmesan drizzle with olive oil.

1 clove garlic minced. Roll up slice and place seam side down into the prepared baking sheet. Mix everything together until thoroughly combined photo 5. Pour remaining of marinara sauce and top with basil and parmesan. Meanwhile mix the basil ricotta and three quarters of the parmesan in a medium bowl.

Roll up the slice of eggplant. Remove eggplant slices when tender. In a 11x17 inch 28 x 43cm baking sheet pour of the marinara sauce then add all the roll ups seam down. Place a cooled eggplant slice onto a work surface and mound 1 3 to 1 2 cup of cheese mixture in the center. Repeat with the remaining ricotta mix and eggplant slices.

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Repeat with the remaining ricotta mix and eggplant slices. Roll up the slice of eggplant. 1 clove garlic minced. Add the ricotta parmesan nutmeg and a pinch of salt and pepper. 2 tablespoons raw walnut halves and pieces.

Place a cooled eggplant slice onto a work surface and mound 1 3 to 1 2 cup of cheese mixture in the center. To assemble the eggplant roll ups add a spoonful of the ricotta mixture about a heaped tbsp in the centre of a slice of eggplant then roll it up. Pat it down so the filling spreads out without spilling out. Place a heaping tablespoon of the ricotta mixture in the middle of each eggplant slice then roll the sides over the filling as if making cannelloni.