This delicious Italian-inspired dish combines the creaminess of ricotta and mozzarella with the smokiness of grilled eggplant, all topped with fresh basil and baked to perfection. It’s a perfect appetizer or main course for any occasion.
Ingredients:
- 30g ricotta cheese
- 30g cream cheese
- 8g Pecorino Romano cheese
- 15g Parmesan cheese
- 15g mozzarella cheese
- 100g eggplant, sliced
- A pinch of salt
- A pinch of black pepper
- 10g fresh basil, chopped
- 60g tomato sauce
Instructions:
- Mix all the cheeses together in a bowl, reserving a bit of mozzarella and Parmesan for the topping.
- Preheat the oven and grill the eggplant slices, seasoning them with salt and black pepper, until tender.
- Spread the cheese mixture over each eggplant slice and sprinkle with chopped basil. Roll the eggplant slices up tightly.
- In an oven-safe dish, spread a layer of tomato sauce, then arrange the eggplant rolls on top. Add another layer of tomato sauce, and top with the reserved mozzarella and Parmesan.
- Bake in the oven at 300°C (about 570°F) for 15 minutes until golden and bubbly.