Baked Eggplant Rolls - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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.
Spread each slice with 1 tablespoon ricotta and 1 tablespoon bolognese sauce. Roll up to enclose filling.
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.
To make the topping, in a medium bowl, combine all ingredients. Mix well and season to taste.
Sprinkle topping evenly over rolls. Bake 15-20 minutes, until golden and bubbling. Serve scattered with basil leaves.