Ingredients

• 5 spray low-fat cooking spray
• 2 portion aubergine, trimmed, sliced lengthwise into 4
• 3 clove garlic, sliced
• 800 g canned tomatoes, chopped
• 2 tablespoon basil, fresh, torn
• 40 g onion(s), finely chopped
• 1 medium courgette, finely diced
• 150 g ricotta cheese
• 30 g parsley, fresh, chopped
• 2 tablespoon basil, fresh, chopped
• 3 tablespoon parmesan cheese, finely grated
• 1 medium egg(s), lightly beaten
• 1 pinch salt, and black pepper, freshly ground

Instructions

• Preheat the oven to Gas Mark 8/230°C/450°F. Spray a baking tray with low fat cooking spray and set aside.
  
  
• Lay the aubergine in a single layer on the prepared baking tray and spray with cooking spray. Bake for 20 minutes, turning once or until golden brown. Remove from oven and set aside. To make the filling, spray a large non-stick frying pan with cooking spray and place over medium-high heat. Add the onion and courgette and cook for 5 minutes, or until the onion starts to soften. Add 1 garlic clove and cook for a further minute. Transfer to a small bowl and set aside to cool. Meanwhile combine the ricotta, parsley and basil in a separate bowl. Stir to combine. Add the cooled onion mixture to the ricotta mixture, then add the egg and season well with salt and pepper.
  
  
• To make the sauce, spray a medium saucepan with cooking spray and place over medium-high heat. Add remaining garlic and sauté for 2 minutes, or until light brown. Add crushed tomatoes and stir to combine then reduce the heat to low. Add the basil and season well with salt and pepper. Cover and simmer for 10 minutes then remove from the heat and set aside.
  
  
• To make the aubergine rolls, reduce the oven temperature to Gas Mark 6/200°C/400°F. Spoon 3 tablespoons of tomato sauce into the base of a 20cm square ceramic baking dish. On a clean chopping board place a slice of aubergine. Spoon 2 tablespoons of the ricotta filling at the narrow end and roll up. Place in the prepared baking dish, seam side down. Repeat with the remaining aubergine slices. Arrange rolls in a single layer in the dish. Spoon over the remaining tomato sauce. Bake for 20 minutes or until the sauce is bubbling.

Notes

• These can be made a day ahead of time and stored in an airtight continer in the fridge. They are best reheated in a moderate oven for 15-20 minutes, however if you are short on time, reheat them in the microvave.Bac