Grilled Eggplant rolls, stuffed and then cooked in the oven with a tasty tomato sauce: for me the goodies in its purest form without sin. I exaggerate? No! For someone like me who loves stuffed vegetables, and in particular the aubergines in every way this dish is a boon. Surely if you love the eggplant you must also prove Sicilian eggplant caponata he ROLLS AND FRIED EGGPLANT PASTA, very tempting. Questii rolls, instead, They are light enough, because the eggplants are not fried but grilled, and then baked in the oven. The rolls are stuffed with breadcrumbs, some’ pecorino and Parmesan cheese and lots of herbs and then served with a simple tomato sauce and basil and a sprinkling of Parmesan cheese.
A quick cooking in the oven for 20 minutes and the rolls of grilled aubergines are ready to be enjoyed with a nice salad. The flavor is great (did you know that I'm a good fork and taste won't give up) and, all in all, these rolls baked eggplant will not leave at all weighed down. Ready to buy ingredients? Do not forget to have a look at all my RECIPES WITH EGGPLANT and all my SICILIAN RECIPES. Have a good day!
elongated eggplants 2
150 grams of grated bread
50 grams of grated pecorino cheese Dop
60 grams of shredded PDO parmigiano Reggiano
100 grams of provolone Val Padana, diced small (or your favorite cheese ripened seeds)
salt and pepper, to taste
chopped parsley and basil, to taste
little finely chopped garlic (If you like)
FOR THE SAUCE
500 ml of tomato puree
extra virgin olive oil, to taste
a few leaves of Basil
Salt, to taste
a clove of garlic
a teaspoon of sugar
grated Parmigiano Reggiano DOP, to taste
To prepare the rolls of eggplant baked Sicilian, Wash the eggplant, trim the ends and slice them with the mandolin to a thickness of half a centimeter. Grease lightly with a brush and oil Grill on Grill very hot on both sides.
Meanwhile, prepare the sauce by putting the oil in a saucepan, the garlic in the shirt, the tomato sauce, Basil. Add the sugar and a little salt and cook covered until the sauce is tightly restricted. Adjust salt if necessary and remove garlic.
Place in a bowl the breadcrumbs, grated cheeses and diced, finely chopped herbs, possibly garlic. Season with salt and pepper and then add as much oil as needed to obtain a soft and moist, but ben shelled.
Preheat the oven to 180 degrees-ventilated
Pour a little sauce on the bottom of a baking dish. Place the filling on slices of Eggplant and roll them gently onto themselves, laying them out on the baking dish. When finished, spraying the rolls of eggplant with the tomato sauce, sprinkle profusely with grated Parmigiano Reggiano and garnish with a few basil leaves and a drizzle of oil. Bake the rolls of grilled eggplant for 20-25 minutes and let cool a few minutes before serving. Bon appétit!
MATCHING: A rosé from Etna for this recipe. We suggest Kolawole Rosato Igt produced by Vini Calcagno farm, in Castiglione di Sicilia (in the village of Passopisciaro). Made with the grape Chardonnay, It is a fruity wine (exotic fruits), fresh, Thanks to good acidity.