3 aubergines, slidced lengthways
125g plain bread crumbs
2 tablespoons salt
2 tablespoons cracked pepper
3 eggs, slightly beaten
2 tablespoons olive oil
2 tablespoon pressed fresh garlic
200g fresh ricotta cheese
50g fresh basil, trimmed and chopped
50g parsley, trimmed and chopped
1 spring onion, trimmed and chopped
100g Parmesan cheese, grated
3 tablespoons olive oil
1 small onion, diced
100g tomato puree
1 tablespoon chopped fresh basil
2 tablespoons minced fresh oregano or 2 teaspoon dried
5 coarsely chopped tomatoes, seeded
3/4 glass dry red wine
20g granulated sugar
100g mozzarella, grated
Mix together bread crumbs, salt and pepper.
Dip each slice of aubergine into egg and then dredge in bread crumbs, salt and pepper.
Dip each slice of aubergine into egg and then dredge in bread crumbs to coat.
Set aside on wax paper.
Heat oil in large saute pan over medium-high heat and add garlic.
Saute garlic until it begins to brown.
Fry aubergine slices in batches until browned on both sides, very pliable and somewhat soft, about 6 minutes on each side.
Remove to wax paper.
Combine ricotta cheese, basil, parsely, paremesan and spring onion and beat with a fork for about 1 minute to fluff.
Place a dollop of the filling on the bottom of each slice of aubergine and roll up each piece.
Wooden picks may be used to fasten, but with a little care and the aid of a flat spatula this can be avoided.
Arrange rolls on baking dish.
Heat oil in saucepan over medium-high heat.
Add garlic and onion and stir about 5 minutes or until onion is soft and starts to turn golden.
Reduce heat to medium and stir in tomato puree, basil, oregano and tomato.
Return heat to medium-high and slowly stir in wine.
Reduce heat to medium when mixture begins to bubble and sprinkle sugar on top.
Stir to mix and remove from heat.
Pour sauce over aubergine and top with shredded mozzarella cheese.
Place in oven on high setting until cheese bubbles and begins to brown, about 7 minutes.
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