Baked Eggplant Rolls

• None None Baked Eggplant Rolls
• 2 None medium eggplant, sliced lengthwise
• None None olive oil
• 1 cup fresh ricotta
• 1 1/2 cups prepared cold bolognese sauce
• 2 cups tomato sauce
• None None basil leaves, to serve
• None None Topping
• 1/4 cup fresh breadcrumbs
• 1/4 cup pine nuts
• 2 tbsp currants
• 1/2 tbsp olive oil

1. Preheat oven to 350u0b0F.
2. Heat a grill pan or grill on high. Brush eggplant with olive oil. Grill, in 2-3 batches, 2-3 minutes each side, until softened.
3. Spread each slice with 1 tablespoon ricotta and 1 tablespoon bolognese sauce. Roll up to enclose filling.
4. Pour half the of the tomato sauce into the base of an 8-cup baking dish. Arrange rolls in dish. Pour remaining tomato sauce over. Season to taste.
5. To make the topping, in a medium bowl, combine all ingredients. Mix well and season to taste.
6. Sprinkle topping evenly over rolls. Bake 15-20 minutes, until golden and bubbling. Serve scattered with basil leaves.

eggplant rolls, eggplant, olive oil, fresh ricotta, bolognese sauce, tomato sauce, basil, topping, fresh breadcrumbs, pine nuts, currants, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/26181 (may not work)