Eggplant Rollatine


eggplant-rollup-webThis is a very taste dish that is great as a side.

Serves 2


1 500g (1.1 lb) eggplant
1 egg
1/4 cup milk
1 cup fine gluten free bread crumbs
olive oil
500ml (2 cups) Sicilian tomato sauce
2 tsp honey

1/4 tsp pepper
1 tsp. oregano
1 cup ricotta


Cut eggplant ¼ inch thick, lengthwise. Combine and beat milk and egg. Dip eggplant in milk then dip and cover in bread crumbs. Place on a flat baking tray oiled with olive oil and grill on both sides for 5-6 minutes.

Combine ricotta, pepper, honey, and oregano. Put 1-2 tbsp of cheese mixture on each slice of eggplant, spread and then roll up. Pour some of the tomato sauce into a baking dish. Place eggplants, seam side down, into the pan. Top with remaining sauce and bake at 160C for 30 minutes.