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Eggplant Cannelloni

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Ingredients

2 large eggplants, cut lengthways into 1cm slices
40g Western Star Butter, melted
200g thinly sliced prosciutto, cut in thirds
500g tub Perfect Italiano Ricotta
125g Perfect Italiano Shredded Parmesan
¼ cup chopped flat leaf parsley
1 egg, lightly beaten
salt and freshly ground black pepper, to taste
2 cups Italian tomato cooking sauce
250g pack Perfect Italiano Pizza Plus
crisp salad and crusty bread, for serving

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Method untested

Preparation Time: 25 minutes
Cooking Time: 1 hour
Serving Size: Serves 4

1. Brush eggplant with butter and cook under a hot grill or on a grill plate until golden and cooked.
2. Combine Ricotta , 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.
3. Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Pizza Plus. Bake at 180°C for 45-50 minutes or until cooked and golden. Serve with crisp salad and crusty bread.


Notes:
Eggplant slices can be cooked and refrigerated unfilled for up to 2 days.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Chef: Perfect Italiano

Tags: Pasta, Pork

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