Eggplant rolls

Today I propose a recipe that my mother used to prepare for me when I returned from school a few years ago: eggplant rolls with mozzarella and dried tomatoes. I loved them! The recipe is easy, although not very quick to make. The good news is that you can prepare it in time (and in large quantities) and reheat at the last moment. Discover this fragrant rustic recipe with me.

Video of the Recipe

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Identity Card of the Recipe

• 113 KCal Calories per serving

• Ingrediants

  • 700 g of eggplant
  • 10 g of breadcrumbs
  • 30 g of grated Parmesan cheese
  • Q.b. of pepper
  • Q.b. of salt
  • 1 teaspoon of oregano
  • A few basil leaves
  • 150 g of dried tomatoes
  • 200 g of mozzarella
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Colander
  • Bowls
  • Cooking pan
  • Baking pan for the oven
  • Chopping board
  • Knife

  Preparation

  1. Wash the aubergines, remove the stalk and cut them vertically into thin slices.
  2. Place a colander on top of a plate or bowl.
  3. Place the aubergine slices in a colander and sprinkle with salt as you go. Allow the aubergines to drain for a couple of hours: to facilitate dripping, it is advisable to place a weight on top of the aubergines.

  Why sprinkle the eggplant with salt?
  Salt is useful for removing the vegetation water of aubergines: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of aubergines, is removed.

  4. Wash the aubergines to remove excess salt, then pat them with absorbent paper.
  5. Heat a pan and sear the aubergines maintaining a medium-sweet flame, taking care to turn them often: the aubergines are ready in 5 minutes. At this stage, it is not necessary to add oil or other seasonings.
  6. Arrange the aubergines on a plate and season to taste with salt, pepper, oregano and chopped basil. Drizzle with a drizzle of oil.
  7. Cut the mozzarella into strips and drain the dried tomatoes from the excess oil.

  The alternative idea
  Eggplant rolls can also be filled with Fontina cheese, cold cuts (for a non-vegetarian version) or with fresh tomatoes or ricotta.

  8. Place a stick of mozzarella and a piece of dried tomato on the end of a slice of aubergine, then roll it up tightly and, if necessary, fix the filling with sticks. Proceed in this way with all the other slices of aubergine.
  9. Arrange the eggplant rolls on a baking sheet, sprinkle the surface with parmesan and breadcrumbs.
  10. Brown the eggplant rolls in the oven at 180 ° C for 15 minutes, using the grill function.
  11. Serve the steaming aubergines.

  Alice's comment - PersonalCooker

  Single dish, summer appetizer or rich side dish: it doesn't matter how you decide to serve these fabulous rolls! It will always be a dish appreciated by those who, like me, love Mediterranean vegetables and flavors.

  Nutritional values ​​and Health Comment on the recipe

  The Eggplant Rolls are a food with a low energy intake, if you consider a dish, or high if consumed as a side dish.
  Calories are mainly provided by lipids, followed by carbohydrates and finally proteins. The fibers are abundant and the cholesterol moderate.
  Fatty acids tend to be unsaturated, simple carbohydrates and proteins have a high and medium biological value.
  Eggplant rolls are foods that are suitable for most diets and are suitable for vegetarians but not vegans. They should be excluded from the diet against lactose intolerance and celiac disease.
  The average portion of Eggplant Rolls, if used as a side dish, is about 100g (110kcal); if used as a main course, it is about 200-300g (225-340kcal).