Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
10
- 3 large eggplants
- 5milliliter virgin olive oil spray
- 1/4 cup balsamic vinegar
- 1 1/4 cup finely grated parmesan
- 100grams prosciutto
- 375grams smooth ricotta
- 700milliliter tomato passata sauce
- 200grams grated mozzarella
- 2tablespoons pine nuts
- 1/3 cup good-quality pesto
Nutrition per serving
1340kJ / 319Cal
1340 Kilojoules or 319 Calories
15% of daily energy intake*
Protein
20.0grams
Fat
24.7grams
Carbs
10.6grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat a large chargrill over high heat. Spray both sides of eggplant slices with oil and chargrill for 2-3 minutes on each side or until charred and softened. Cool.
Step 2 of 3
Preheat oven to 180°C. Pour passata into an 8-cup capacity baking dish and stir in vinegar. Combine ricotta, pesto, mozzarella and 1 cup parmesan in a bowl.
Step 3 of 3
Lay prosciutto on a board. Top with a slice of eggplant, and 2 heaped tbs cheese mixture. Roll up to enclose filling. Place into baking dish. Repeat. Sprinkle over remaining parmesan and pine nuts. Bake for 40 minutes or until golden. Serve.
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