Fonterra Food Services
Eggplant Cannelloni
Ingredients
2 large eggplants, cut lengthways into 1cm slices
40g Western Star Butter, melted
200g thinly sliced prosciutto, cut in thirds
450g Perfect Italiano Ricotta
100g spinach
125g Perfect Italiano Shredded Parmesan
1/4 bunch chopped flat leaf parsley
1 egg, lightly beaten
salt and freshly ground black pepper, to taste
450g italian tomato cooking sauce
250g Perfect Italiano Pizza Plus Shredded
crisp salad and crusty bread, for serving
Western Star Salted ButterPerfect Italiano RicottaPerfect Italiano ParmesanPerfect Italiano Pizza Plus
Method
Brush eggplant with Western Star Butter and cook under a hot grill or on a grill plate until golden and cooked.
Combine spinach-ricotta mix, Perfect Italiano Shredded Parmesan, parsley, egg and seasonings. Top each eggplant slice with prosciutto. Place tablespoonfuls of cheese mixture along the narrow edge of the prosciutto and roll up to resemble cannelloni.
Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Perfect Italiano Pizza Plus. Bake at 180°C for 45-50 minutes or until cooked and golden. Serve with crisp salad and crusty bread.
Tip :
Eggplant slices can be cooked and refrigerated unfilled for up to 2 days.

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