date:May 08, 2014
red trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
2. Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.
3. Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce even