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Mozzarella Eggplant Cannelloni

This deliciously cheesy cannelloni uses eggplant, spinach, and prosciutto combined with mozzarella on top just before baking to make a lovely one dish meal. Enjoy it while it’s hot!

Mozzarella Eggplant Cannelloni
This deliciously cheesy cannelloni uses eggplant, spinach, and prosciutto combined with mozzarella on top just before baking to make a lovely one dish meal. Enjoy it while it's hot!
Ingredients
  • 2 large eggplants, cut lengthways into 1cm slices
  • 40g butter, melted
  • 200g thinly sliced prosciutto, cut in thirds
  • 450g ricotta
  • 100g spinach
  • 125g parmesan cheese, grated
  • ¼ bunch chopped flat leaf parsley
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper, to taste
  • 450g tomato cooking sauce
  • 250g finely grated mozzarella cheese
  • crisp salad and crusty bread, for serving
Instructions
  1. Melt butter, brush eggplant with it and cook under a hot grill or on a grill plate until golden and cooked.
  2. Combine spinach-ricotta mix, grated Parmesan cheese, parsley, egg and seasonings.
  3. Top each eggplant slice with prosciutto.
  4. Place tablespoonfuls of cheese mixture along the narrow edge of prosciutto and roll up to resemble cannelloni.
  5. Place rolls in a greased 25cm x 30cm baking dish.
  6. Pour tomato sauce over eggplant rolls and sprinkle with mozzarella cheese.
  7. Bake at 180°C for 45-50 minutes or until cooked and golden.
  8. Serve with crisp salad and crusty bread.

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