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.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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
  • ½ cup grated parmesan
  • 1 handful fresh basil