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The eggplant roll it's a really great dish, a kind of rolled version of eggplant cutlets so, as you can imagine, it's yummy! The preparation is quite simple, even if a little long, but I assure you that it is worth it, because you will have a deliciously crunchy second course with a racy heart, absolutely irresistible! I got the recipe here and it was a pleasant discovery.
How to make the eggplant roll
Cut the aubergines into thin slices, arrange them on a baking sheet lined with parchment paper, season with a little oil and salt and roast them in a preheated convection oven at 200 ° C for about 30 minutes.
Once cooked, let the aubergines cool, then arrange them on a sheet of cling film, slightly overlapping the slices, so as to create a single layer.
Chop the mozzarella, squeeze it to make it lose the whey, then create a layer of ham and then cheese on the eggplant.
With the help of the plastic wrap, gently roll the aubergines on the filling, then wrap everything with plastic wrap, sealing the edges well, and let it rest in the fridge for at least 30 minutes.
In the meantime, prepare the accompanying sauce: brown the garlic with a little oil, then remove the garlic and add the tomato sauce, basil and salt and cook over low heat for about 15 minutes.
Pick up the roll and remove the film.
Beat the egg with a pinch of salt, then pass the roll inside, sprinkling it evenly, paying particular attention to the edges.
Then pass it in breadcrumbs flavored with parmesan. If you have egg and Parmesan left over, repeat the process to obtain a double breading.
Then cook the roll in already hot seed oil, browning it evenly on all sides.
Serve the eggplant roll accompanying it with the prepared tomato sauce and decorating it with fresh basil.