Ingredients
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Method
- 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.
Serve immediately.
Serves 6.
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