John Myers
Eggplant Rolls with Cheese
The perfect eggplant rolls with cheese recipe with a picture and simple step-by-step instructions.
- 350 g Elongated eggplant
- 200 g Parma ham slices
- 200 g Sheep ricotta
- 500 g Cherry tomatoes
- Salt, pepper, olive oil
- Chopped fresh parsley
- Dried oregano
- Possibly black olives to garnish
- Cut the eggplant lengthways into thin slices, place them on the grid and season with plenty of salt. After 1 hour dry swabs.
- Fry the aubergine slices on each side for 3-5 minutes on both sides in hot olive oil, then dab off
- Finely dice ham, cut mozzarella into slices. Mix the ricotta with the ham, basil, salt, pepper and a little olive oil. Pour this mixture onto the eggplant slice (on the end of the slice).
- Place a slice of mozzarella on top and roll up. Wrap 1 slice of ham around each eggplant roll.
- Dice tomatoes, season with salt, pepper and sauté for 4 minutes. Place eggplant rolls in a baking dish, add steamed tomatoes and cook in the oven at 250 ° C. Garnish with chopped parsley and oregano and serve with dry baguettes and olives.
- ** * My recommendation: Salt the aubergine slices and drain them for 1 hour. As a result, they lose their slightly bitter taste and fat. * State parma ham can be used bone ham and outside breakfast bacon.
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