in Recipes

Eggplant rolls in tomato sauce

Spread the love

Ingredients for 4 servings:

  • 1 large eggplant(s)
  • 250g mozzarella
  • 1 bunch of basil
  • 16 slice(s) ham, raw, smoked (thin slices)
  • 1 can/n pizza tomatoes, approx. 400 g
  • 1 cup herb butter with fresh garden herbs

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 47 minutes

Clean and wash the eggplant, and cut it lengthwise into 16 thin slices (this works best with a bread slicer). Cut the mozzarella into 16 slices. Wash the basil, pat it dry, and pick off the leaves. Place a slice of ham, mozzarella, and three basil leaves on each eggplant slice. Roll everything up into rolls and secure with a toothpick. Bring the tomatoes to a boil and melt half of the herb butter in them. Pour the sauce into an ovenproof dish, place the eggplant rolls in the sauce, and scatter the remaining herb butter in flakes over the eggplant. Bake in a preheated oven at 175°C (top/bottom heat) for about 12 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spaghetti Carbonara

Leek soup