Involtini with eggplant, Parma ham and dried tomatoes

Ingredients for 2 servings:

• 4 veal escalopes, wafer-thin
• 4 tsp pesto, homemade
• 6 slice(s) eggplant(s), 3 mm thin, sliced ​​lengthwise
• 4 slices of Parma ham
• 2 tomatoes, dried, cut into strips (very dry ones should be boiled in hot water for about 10 minutes)
• 50 ml white wine
• 200 ml veal stock, alternatively vegetable or poultry stock
• 1 tbsp butter, ice-cold
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

cold sliced ​​also a nice finger food

Roast the eggplants in a pan without oil. Brush the veal escalopes with the pesto. Top with the eggplant, then the ham. Arrange the sun-dried tomato strips on top and roll the escalopes into small roulades. Be careful with the salt, as the ham and sun-dried tomatoes are already salty. Brown well on all sides in hot oil, deglaze with the white wine, and pour in the veal stock. Cover and let simmer for another 10 minutes at a very low heat. Wrap in aluminum foil and let rest. During this time, reduce the cooking juices slightly if necessary and thicken with the cold butter. Season with salt and pepper. Cut the roulades diagonally in half and serve with the sauce and fresh white bread. Cut cold into 1 cm thick slices, the involtini also make a great finger food.