Rolls fried eggplant Sicilian

Procedure

To prepare the rolls of fried eggplant Sicilian, you must first prepare the aubergines that will have to rest an hour before frying. Wash the eggplants, cut the ends and slice to one half a centimeter thick about. Put the eggplant in a colander, salt them slightly and let them rest for at least an hour so that they lose the vegetation water. This will absorb less oil for frying.

Meanwhile, prepare the tomato sauce by putting the oil in a saucepan, garlic and fresh basil. Brown lightly until the garlic is browned, then add the tomato puree. Add salt and cook uncovered until the sauce is not thick.

Place in a bowl the breadcrumbs, the Parmesan, pecorino, The broken hand basil. Salt and add a little black pepper, then add as much oil as needed to get a moist and soft compound.

Rolls fried eggplant Sicilian

Fry the eggplant until golden brown in plenty of olive oil or peanut seeds, and 170 builds, then put them on the absorbent paper to eliminate any excess oil.

Preheat the oven to 180 degrees static.

Pour a little sauce on the bottom of a baking dish. Put the slices of fried eggplant on the work surface, arrange on each of them a little stuffing and roll them up. Lay the rolls fried eggplant in baking dish and sprinkle with the tomato sauce. Spread a little grated Parmesan cheese and a few basil leaves over the sauce and cook for 15 minutes. Garnish the aubergine rolls with grated Parmesan cheese and fresh basil before serving. Bon appétit!