You Will Need:

Ina’s Tip

Always shake our pasta sauce bottles out with ¼ cup (60 ml) of water to dislodge everything and add it to the sauce.

Method:

Adjust the oven rack to the middle position and preheat the oven to 200˚ C.

Arrange the eggplant slices on a large baking tray lined with baking paper, you might need two trays.

Season the slices, on one side only, with Garlic & Herb Seasoning and then drizzle generously with olive oil.

Bake for 25–30 minutes until nicely browned (no need to turn).

Remove from the oven and turn the temperature down to 180˚ C.

Decant the Tomato & Basil Pasta Sauce into a medium ovenproof dish. Rinse out the jar with a little water, shake and add to the sauce.

Turn the slices over and spread each underside with Basil Pesto.

Mix the breadcrumbs, Chilli & Garlic Seasoning, ricotta cheese and half the grated cheese to from a firm paste. With the widest end of eggplant slices facing you, place a generous tablespoon of cheese mixture on the wide third of each eggplant slice. Roll up.

Arrange the eggplant rolls, seam side down, in the sauce. Top with the remaining grated cheese. Bake for 25–30 minutes until bubbly.

Serve with an Italian-style bread to mop up the sauce. Dress the accompanying green salad with our Classic Balsamic Vinaigrette.

Eggplant Involtini

These stuffed eggplant rolls are one of best Italian-inspired recipes and ideal for a vegetarian treat. They pair perfectly with crusty bread and a salad.