Ingredients

• 2 large eggplants
• Olive oil spray
• 120g dried angel hair pasta
• 480g (2 cups) fresh ricotta
• 3/4 cup chopped fresh basil
• 2 eggs, lightly whisked
• 60g (3/4 cup) finely grated parmesan
• 500g btl passata (tomato pasta sauce)
• 80g (2/3 cup) coarsely grated mozzarella
• 45g (1/4 cup) pine nuts, toasted
• Crusty bread, to serve
• Mixed salad leaves, to serve

Description

Eggplant & Pasta Rolls Recipe - Preheat Oven To 200°C. Cut The Eggplants Lengthways Into About 32 Thin Slices. Spray 2 Baking Trays With Oil. Line With Non-stick Baking Paper. Place Half The Eggplant On...

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