Eggplant Involtini

Makes 6 servings

Prep time: 10 mins

Cooking time: 40 mins

These Italian eggplant rolls are packed full of zesty ricotta and baked in a rich tomato sauce. This super simple plant-based meal solution is the perfect mid-week dinner for the whole family!

Tips & Tricks

Sprinkle over the remaining parmesan and bake in the oven for 25 – 30 minutes or until bubbling and golden. Sprinkle with remaining basil leaves and serve immediately.
Take your Eggplant Involtini to the next level by topping it with slices of Pams Fresh Mozzarella before baking in the oven.

Ingredients

2 large eggplant, thinly sliced lengthwise
1 jar Pams Caramelised Onion & Garlic Pasta Sauce
1 tub Pams Finest Ricotta
1 Pams Lemon, juice & zest
1/2 cup grated parmesan
1 handful fresh basil

Method

Place the eggplant slices in a single layer on 2 lined baking trays, drizzle with olive oil and season with salt & pepper. Bake in the oven at 180°C for 15 minutes, flipping half way through. Set aside to cool.
Add the ricotta, half the basil, lemon zest, lemon juice and half the parmesan to a mixing bowl, season with salt & pepper and whisk to combine.
Add 1 tablespoon of filling at the end of each eggplant slice and roll up tightly to secure the filling. Pour the pasta sauce into a medium sized baking dish and place the eggplant rolls into the dish seam side down.
Sprinkle over the remaining parmesan and bake in the oven for 25 – 30 minutes or until bubbling and golden. Sprinkle with remaining basil leaves and serve immediately.