John Myers
Ingredients for 2 servings:
- 2 eggplant(s)
- 2 balls of mozzarella
- 1 small can of tomatoes, peeled
- 1 onion(s)
- 2 garlic cloves
- 150 g cheese, Parmignano or Pecorino
- a few stalks of basil
- some salt
- some pepper
- some olive oil for frying
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Eggplant rolls
Cut the eggplant lengthwise into slices (approx. ½ cm thick), season with salt, and let stand for a while. Peel and finely dice the onion and garlic. Heat olive oil, fry the onion and garlic until lightly browned, add the tomato puree, Parmigiano, and fresh basil, and simmer uncovered for about 20 minutes over low heat. Preheat oven to 220°C (425°F). Heat a large pan, pat the eggplant slices dry, brush the cut surfaces with oil, and fry each side over medium heat until light brown. Cut the mozzarella into thick sticks, season with salt, pepper, and basil leaves, and wrap each in an eggplant slice. Place in an oiled baking dish. Season the tomato sauce with salt and pepper and pour over the rolls. Sprinkle with Parmigiano and bake in the oven until golden brown. This can be served as a side dish or as an appetizer. Or as a main course with risotto, pasta, etc.
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