Eggplant rolls "Involtini"

A simple and quick dish to make, tasty and delicious to serve as an appetizer or as a rich side dish. In both cases we recommend that you make generous portions of the eggplant rolls: because no one will be able to resist these inviting rolls to eat in one bite! If you have vegetarian guests, don't change the menu but delight them with a delicious alternative: Mediterranean-style eggplant rolls.

Preparation: 15 min
Cooking: 30 min
Serves: 4 
Cost: Very low

INGREDIENTS

Ingredients (for 16 rolls)
Eggplants 2 big
Ham 200g Citterio
Tomato sauce 400 g
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Mozzarella cheese (slices) 250 g
Garlic 1 clove
Basil to taste

PREPARATION

To prepare the eggplant rolls, first wash and dry the eggplants, then remove the stalk and cut them lengthwise with a mandolin to obtain 16 slices about 1 cm thick

Place the eggplant slices on a baking tray lined with baking paper, oil salt and pepper.

Now cook  in a preheated oven to 210 degrees for 10 minutes.

In the meantime, prepare the tomato sauce. Pour a drizzle of oil and a clove of garlic into a saucepan and brown.

Pour the tomato puree, salt and flavor with basil, bring to the boil, lower the temperature and cook for about 20 minutes.

Once the eggplants are cooked, start stuffing them with cheese and ham. Roll them up to make the rolls.

Set the rolls aside. Pour 2-3 tablespoons of tomato sauce 11 into a baking dish, place the eggplant rolls next to each other.

Cover the rolls with the rest of the sauce sprinkle grated parmigiano. Cook for 20 minutes in a preheated oven in static mode at 200°.

Once cooked, serve the eggplant rolls hot and stringy.

 

STORAGE

The eggplant rolls can be stored in the refrigerator for 2 days in a hermetically sealed container. You can freeze them after cooking.

 
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