Ingredients
Method
- Brush eggplant with butter and cook under a hot grill or on a grill plate until golden and cooked.
- Combine spinach, Perfect Italiano Ricotta, grated Parmesan, parsley, egg and seasonings. Top each eggplant slice with prosciutto.
- Place tablespoonfuls of cheese mixture along the narrow edge of the prosciutto and roll up to resemble cannelloni.
- Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Perfect Italiano Perfect Bakes.
- Bake at 180°C for 45 - 50 minutes or until cooked and golden. Serve with crisp salad and crusty bread.
Tips & Hints:
- Eggplant slices can be cooked and refrigerated unfilled for up to 2 days.
- Brush eggplant with butter and cook under a hot grill or on a grill plate until golden and cooked.
- Combine spinach, Perfect Italiano Ricotta, grated Parmesan, parsley, egg and seasonings. Top each eggplant slice with prosciutto.
- Place tablespoonfuls of cheese mixture along the narrow edge of the prosciutto and roll up to resemble cannelloni.
- Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Perfect Italiano Perfect Bakes.
- Bake at 180°C for 45 - 50 minutes or until cooked and golden. Serve with crisp salad and crusty bread.
Tips & Hints:
- Eggplant slices can be cooked and refrigerated unfilled for up to 2 days.
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