Baked eggplant roll 

The baked eggplant roll can be defined as a simplified eggplant parmigiana, faster to prepare, more dietetic but equally tasty to taste. The baked eggplant roll can be stuffed according to your tastes, using for example tuna, fresh cherry tomatoes, rocket or parsley pesto and much more. At the table, with the right recipe, even vegetables can become so delicious as to leave everyone speechless, making lunch or dinner a moment that can only be defined as magical. With the eggplant roll you can be sure that this will really happen, because it is really very good and can even please children. In fact, it is a delicious dish that manages to take everyone by the throat, because bringing it to the table you will get a real triumph.

Surely, it could be the ideal dish to serve when you have guests and want to try to amaze them. In addition, not having to fry the eggplants there is no doubt that you will get a light second, which will also allow those who are following a diet to eat a tasty portion. Undoubtedly, once you have tasted this roll you will not be able to do without it anymore and you will want to do it often, because such a full and intense flavor is actually not easily forgotten. So, the fact that its preparation is very simple and rather fast is a small advantage, which will allow you to enjoy it when you like.

Ingredients for 4 people

3 medium eggplants

2 fresh mozzarella 

grated cheese

salt, pepper to taste

extra virgin olive oil

Tomato puree

basil leaves

flavored breadcrumbs

Preparation eggplant roll

Wash and cut the eggplants, peel them approximately with a potato peeler, cut them into longitudinal slices with a thickness of about 5mm. After cutting them, add them to a container by sprinkling the aubergines with a handful of coarse salt for a few hours, this will allow the aubergines to release the vegetation liquid so as to soften them during cooking. Rinse them and without agiugarle too much massage with olive oil on both sides. In a non-stick pan or on a grill, let them toast until they take color on both sides. Place the grilled aubergines on a surface or in a flat plate to let them cool. Moisten a smooth surface and lay a sheet or two overlapping sheets of plastic wrap according to the slices of eggplant available. Leave a couple of centimeters from the edges of the film and arrange the aubergines side by side and slightly overlapping each other, until they cover most of the surface. On the aubergines thus arranged, proceed to the dressing, sprinkle a few tablespoons of tomato puree previously seasoned with oil and salt. Add the slices of mortadella well distributed and then also mozzarella or stringy cheese and a sprinkling of grated cheese. Proceed to roll the slices of seasoned eggplant starting from the edge in front of you, help yourself with the transparent film to close little by little, being careful not to leave the film inside. Roll up compacting with your hands so as to let the air escape. Seal the roll with the same film and let it rest in the fridge for about 2 hours, so that the ingredients mix together. After 2 hours, remove the film and place the roll on parchment paper lightly greased with oil and sprinkled with flavored bread, make sure that the breadcrumbs adhere on all sides of the roll. Close the roll in the parchment paper slightly so as to create moisture inside during cooking and bake at 190 ° for about 10 minutes, then open the oven paper and set the oven in ventilated, lowering the temperature to 180 ° until golden brown. Wait about 15 minutes for it to cool out of the oven and cut into thick slices.

The Apulian Video Recipe

https://www.pugliainesclusiva.it/rotolo-melanzane-ricetta/