| | Eggplant and pasta rolls
Eggplant and pasta rolls
Eggplant and pasta rolls 4.3-5 9
  • Calories: 1600 kj
  • Fat: 20g
  • Carbohydrates: 9g

How to Make:

  1. Preheat oven to 200°C. cut the eggplants lengthways into about 32 thin slices. spray 2 baking trays with oil. Line with non-stick baking paper. place half the eggplant on the prepared trays. spray with oil. Bake, turning once, for 10-15 minutes or until golden. Transfer to a plate. Repeat with the remaining eggplant.
  2. Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and set aside to cool slightly. Combine the pasta, ricotta, basil, egg and half the parmesan in a bowl. Season with pepper.
  3. Spread 80ml (1/3 cup) of passata over the base of a 30 x 20cm (base measurement) baking dish. Place 1 tablespoon of the pasta mixture on 1 eggplant slice. Roll up to enclose the filling. Place, seam-side down, in the dish. Repeat with remaining eggplant and pasta mixture. Pour the remaining passata over the rolls. sprinkle with the mozzarella, pine nuts and the remaining parmesan.
  4. Bake for 10-15 minutes or until golden and the mozzarella melts. Serve with the bread and salad.
Time for preparing:
45 min.


  • 2 large eggplants
  • Olive oil spray
  • 120g dried angel hair pasta
  • 480g (2 cups) fresh ricotta
  • 3/4 cup chopped fresh basil
  • 2 eggs, lightly whisked
  • 60g (3/4 cup) finely grated parmesan
  • 500g btl passata (tomato pasta sauce)
  • 80g (2/3 cup) coarsely grated mozzarella
  • 45g (1/4 cup) pine nuts, toasted
  • Crusty bread, to serve
  • Mixed salad leaves, to serve