Preparation Time:

25 minutes

Cooking time:

60 minutes



  1. Preheat oven to  180°C.
  2. Brush eggplant with butter and cook under a hot grill or on a grill plate until golden and cooked.
  3. Combine spinach, 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.
  4. Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Perfect Pizza. Bake in the oven for 45-50 minutes or until cooked and golden. 
  5. Serve as an antipasto or as part of an aperitivo buffet.


You can also serve these bite sized involtini as a main, just add salad and crusty bread.