Today I leave a recipe luscious, that of rolls fried eggplant Sicilian. It is a typical dish of my Sicily bedda, vegetarian and tasty, you can also prepare vegan version omitting the cheese. Usually, in Sicily this recipe is part of the 'parade of antipasti’ in restaurants along with vegetables and cheese pancakes, meats and other goodies and is among the most popular, beloved especially by children.
The aubergine rolls are stuffed with a savory filling of grated bread and, Obviously, You can also be prepared in the lighter version, using the GRILLED AUBERGINES and thus saving a little’ of calories.
The recipe of fried eggplant rolls Sicilian style is extremely simple to implement, but in VIDEO RECIPE on my YouTube channel you will find all my tips and suggestions for a perfect outcome (you have already registered?). You can serve the eggplant rolls either as a starter, both as a second vegetarian dish accompanied by a fresh salad. Do not forgot to take a look at all my RECIPES WITH EGGPLANT and all my SICILIAN RECIPES, especially now that we are in the right season to use this extraordinary vegetable. Have a good day!
FRIED EGGPLANT ROLLS (Sicilian recipe)Print This
- elongated eggplants 2, violets or stripped
- olive oil or peanut oil for frying, to taste
- 150 grams of grated bread
- 40 grams of grated Sicilian pecorino Dop
- 60 grams of shredded PDO parmigiano Reggiano
- 100 grams of provolone, smoked cheese, unripened cheese
- salt and pepper, to taste
- fresh basil, to taste
- FOR TOMATO SAUCE:
- 500 ml of tomato puree
- extra virgin olive oil, to taste
- fresh basil, to taste
- Salt, to taste
- a clove of garlic
- grated Parmigiano Reggiano DOP, to taste
To prepare the rolls of fried eggplant Sicilian, you must first prepare the eggplant that will stand one 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 lightly and leave for at least one 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. Fry gently until the garlic is golden, 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. Season with salt and add a little’ black pepper, then add as much oil as needed to get a moist and soft compound.
Fry the eggplant until golden brown in plenty of olive oil or peanut seeds, and 170 builds, then put them on absorbent paper to remove 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, dispose on each of them a little’ and the stuffing and roll. Lay the rolls fried eggplant in baking dish and sprinkle with the tomato sauce. Spread on a little sauce’ of grated Parmesan cheese and a few leaves of basil and cook for 15 minutes. Garnish the aubergine rolls with grated Parmesan cheese and fresh basil before serving. Bon appétit!
The rolls of fried eggplant Sicilian are delicious warm or cold. If there ever would advance, They are great in a sandwich. Seeing is believing.