Eggplant rolls 

Eggplant rolls are a delicious second course full of taste. Prepare them in a few minutes, with a few ingredients, and bring to the table a tasty dish that you can vary infinitely. In fact, my version sees the use of cooked prosciutto, but nothing prevents you from preparing the rolls only with stringy scamorza cheese or with another cheese of your choice. Or even with a completely vegetable filling. These delicious baked eggplant rolls are the perfect solution for a quick lunch and are also ideal to take with you to work.

I am always excited to cook with eggplant as they are such a versatile vegetable. They pair nicely with many savory and sweet ingredients, and since they are spongy, they absorb flavors and contribute to texture.

It's the double cooking that makes eggplant rolls so good. The passage in the oven is obligatory, but you can flavor the eggplants in 3 different ways before the final cooking.

Baked. Cook the eggplant slices in a ventilated oven at 160 degrees for 10 minutes, brushed with a little oil.

Grills, as in the version we suggest. A little trick to prevent them from sticking is to sprinkle the grill with salt.

Fried. Obviously, the most delicious version that makes eggplant rolls similar to a parmigiana. Quickly dip the slices in hot oil and drain them very well before stuffing them.

INGREDIENTS

200 g eggplant

100 g cooked prosciutto

100 g fresh scamorza cheese

200 g tomato puree

1 tablespoon extra virgin olive oil

1 clove of garlic

30 g grated Parmigiano Reggiano

salt to taste

pepper to taste

oregano to taste

GUIDELINES

Prepare a simple tomato sauce by putting oil, garlic clove and tomato in a saucepan, raw. Adjust salt, add a pinch of oregano and cook for a quarter of an hour. Wash the eggplants, remove the stem and cut them into slices of equal thickness. Grill them quickly and set them aside. Cut the scamorza cheese into sticks that are about the same wide as eggplant slices. It will be easier to roll the slices. Now, stuff the eggplants. Take a slice, sprinkle with a little salt and pepper. Add the cooked ham and then the scamorza cheese, in the lower part. Roll gently and place it in a baking tray with the opening facing down. Cover all the slices with the sauce and a sprinkling of Parmigiano Reggiano. Bake for 20-25 minutes at 200 °C in static mode. Turn on the grill towards the end to have a golden crust.