Baked Eggplant Rolls with Ricotta

Ingredients

4 eggplants

Olive oil

For the filling:

250 g ricotta cheese

250 g cottage cheese

2 tbsp mint

2 tbsp parsley

2 tbsp fresh basil

2 cloves garlic

Salt to taste

Pepper to taste

1 red chili pepper

For the sauce:

800 g tomato in its own juice

1 red onion

1 clove garlic

1 tsp sugar

2 tsp salt

Herbs

Pepper to taste

Cheese

Preheat the oven to 200°C. Slice each eggplant into thin layers (long, thin strips) and fry each layer in olive oil on both sides. Combine all the filling ingredients.

Make the tomato sauce by blending the ingredients until smooth. Pour this sauce into the bottom of a baking dish. Spoon a small amount of the filling onto the very edge of the eggplant slice and roll it into a roll. Repeat this process with all the eggplants and filling.

Place the rolls on top of the tomato paste. Top with grated cheese and bake for 15-20 minutes, until the sauce begins to simmer and the cheese is golden brown. Remove from the oven and serve with a salad and fresh bread.

Enjoy!