Eggplant rolls 

The eggplant season is just around the corner... Are you ready to take advantage of the many properties of this vegetable, as nutritious as it is versatile? After serving them in layers, stuffed or in the form of pizzas, now we couldn't help but roll them: here are the eggplant rolls! In this recipe, the eggplant rolls are stuffed with a classic filling of cooked prosciutto and cheese, a delicious heart that is already a whole program... Seasoned with a delicious tomato sauce and baked in the oven, they will be irresistible. A simple and quick dish to make, tasty and delicious to serve as an appetizer or as a rich side dish. In both cases, we advise you to abound with the portions of the eggplant rolls: because no one will be able to resist these inviting rolls to eat in one bite! If you have vegetarian guests, do not change the menu but delight them with a delicious alternative: Mediterranean-style eggplant rolls.

Ingredients

Egg plant 650 g

Cooked prosciutto 225 g

Tomato puree 400 g

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

Provolone cheese 225 g

Garlic 1 segment

Basil to taste

Preparation

To prepare the eggplant rolls, first wash and dry the eggplants, then remove the stalk and cut them lengthwise with a mandolin in order to obtain 15 slices about 1 cm thick. Place the eggplant

 slices on a baking tray lined with parchment paper, oiled salt and pepper. Now cook in a convection oven preheated to 210 degrees C for 10 minutes. In the meantime, prepare the tomato sauce. In a saucepan, pour a drizzle of oil and a clove of garlic. Pour in the tomato puree, salt and flavor with basil, bring to a boil, lower the temperature and cook for about 20 minutes. Once the eggplants are cooked, start stuffing them with cheese and cooked ham. Roll them up to get the rolls. Keep the rolls aside. In a baking dish, pour 2-3 tablespoons of tomato sauce, place the eggplant rolls next to each other. Cover the eggplants with the rest of the sauce. Bake for 20 minutes in a preheated oven in static mode at 200 °C. Once cooked, serve the eggplant rolls hot and stringy.

Preservation

The eggplant rolls can be stored in the refrigerator for 2 days in an airtight container. You can freeze them after cooking.

Advice

For a more sinful version, however, try frying the eggplant instead of baking it and then stuff it according to the recipe! If you don't have eggplants available, these rolls are also excellent with zucchini ... success is still assured! You can replace the puree with tomato pulp for a more rustic texture. If you want to avoid the oven, you can also grill the eggplant on a griddle.