Cut eggplant lengthwise into 18 1 4 in thick slices reserving leftover pieces. 1 clove garlic minced. Line two baking sheets with foil. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Place 1 tablespoon of the ricotta mixture on one eggplant slice.

Roll up slice and place seam side down into the prepared baking sheet. Put 1 tsp of the ricotta spinach and mozzarella mixture on each eggplant slice and roll up. Remove eggplant slices from the oven and turn oven to 400ºf 200ºc. Taste and season well with pepper. Coat both sides of eggplant with cooking spray.

In a 11x17 inch 28 x 43cm baking sheet pour of the marinara sauce then add all the roll ups seam down. Try adding prosciutto to the rolls by topping each eggplant slice with a slice of prosciutto followed by the ricotta mixture. Mix everything together until thoroughly combined photo 5. Add garlic and cook until fragrant and lightly browned. Place a cooled eggplant slice onto a work surface and mound 1 3 to 1 2 cup of cheese mixture in the center.

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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. Meanwhile mix the basil ricotta and three quarters of the parmesan in a medium bowl. Preheat oven to 400. Repeat with remaining slices and cheese filling. 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.

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. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up repeating for all slices. Finally lay the stuffed eggplant rolls seam down on a serving dish and top with the pikkio pakkio sauce. 1 large globe eggplant sliced lengthwise about 1 4 inch thick. 1 cup part skim ricotta.

Roll up firmly to encose fulling. Cook at 200c or 390f for 20 minutes. 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. Add the ricotta parmesan nutmeg and a pinch of salt and pepper.

Pour in the crushed tomatoes and tomato sauce. 2 tablespoons raw walnut halves and pieces. Repeat with the rest of the eggplant and ricotta mixture photos 10 11. Pour in the crushed tomatoes and tomato sauce. Roll up firmly to encose fulling.

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Repeat with the rest of the eggplant and ricotta mixture photos 10 11. 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. 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. In a 11x17 inch 28 x 43cm baking sheet pour of the marinara sauce then add all the roll ups seam down. Roll up slice and place seam side down into the prepared baking sheet.

2 tablespoons raw walnut halves and pieces. Cut eggplant lengthwise into 18 1 4 in thick slices reserving leftover pieces.