Eggplant rolls/ Involtini di melanzane

The eggplant rolls with tomato sauce, are a second dish simple to prepare and really very tasty; A few steps to bring to the table these fabulous stringy rolls with a delicious filling, which will conquer adults and children! 

The rolls of eggplant with tomato sauce are a dish rich in flavor albeit in its simplicity. They are super easy, super fast and you can make them in numerous variations! I usually use long eggplants, which lend themselves perfectly to be rolled up in double turns. Failing that, you can also make them with rounds, aware of adding a slightly more conspicuous filling! 

You will get wider and less thicker rolls. You can grill eggplants and make grilled eggplant rolls, light but at the same time rich in flavor. Or opt for the classic recipe, which involves frying eggplants. In this case, you can dry the oil and avoid adding oil to the tomato sauce.

Discover the recipe for eggplant rolls, a perfect second course. Here's how to prepare them.

Ingredients

3 tablespoons Extra virgin olive oil

1 garlic clove 

200 g Tomato pulp

2-3 pinches Fine salt

1 large oval black eggplant

120 Cooked prosciutto

100 Provolone cheese

50 g Grated cheese

4-5 basil leaves

Preparation

Pour the oil into a non-stick pan and fry a clove of garlic, as soon as it is golden, remove it, and pour the tomato pulp, season with salt and cook for about 15-20 minutes over low heat and with the lid. If it withdraws too much, add a little tomato juice. While the tomato is cooking, slice the eggplant into not too thick slices, and put them to grill on a well-red-hot plate, for a few minutes. Once all the slices are grilled, let them cool and also turn off the pan with the tomato, which will now be cooked. Take a slice of eggplant and stuff it with a thin slice of provolone and a slice of cooked prosciutto, then roll up, stopping the roll with a toothpick. Once you have finished filling all the slices and rolling up all the rolls, place them in the pan with the tomato, turn on the heat and bring it to a boil, leaving to cook with the lid for a few minutes, just enough time to melt the provolone and flavor everything. Once ready, sprinkle with plenty of grated cheese. Serve the tomato eggplant rolls cooked and provolone, hot and stringy, maybe with a few basil leaves!