Grilled Eggplant rolls, stuffed and 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 especially the eggplant in every way (Parmigiana, meatballs, Fries, stuffed, with sauce, with pasta, in cream….) This dish is a real boon. Tasty grilled Eggplant rolls, stuffed with breadcrumbs, some’ cheese and grated Parmesan cheese and lots of herbs, topped with a simple tomato and basil sauce and a sprinkling of Parmesan cheese. Bake for 20 minutes and eggplant rolls 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? Not dimenticatae have a look at all my RECIPES WITH EGGPLANT and all my SICILIAN RECIPES. Have a good day!
GRILLED EGGPLANT ROLLS (Sicilian recipe)Print This
- 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, just enough
- chopped parsley and basil, just enough
- little finely chopped garlic (If you like)
- FOR THE SAUCE
- 500 ml of tomato puree
- extra virgin olive oil, just enough
- a few leaves of Basil
- Salt, just enough
- a clove of garlic
- a teaspoon of sugar
- grated Parmigiano Reggiano DOP, just enough
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, the tomato sauce, Basil. Add sugar and a little’ of salt and cook covered until the sauce is well restricted. Adjust the salt if necessary and remove the garlic.
Place in a bowl the breadcrumbs, grated cheeses and diced, finely chopped herbs, eventually 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 generously with grated Parmesan and garnish with a few leaves of Basil and a drizzle of olive oil. Bake the rolls of grilled eggplant for 20-25 minutes and let cool a few minutes before serving. Bon appétit!
THE PAIRING: A Rosé of Etna for this recipe. We suggest Kolawole Rosato Igt produced by the farm Wines Ca, 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.