Chef Gianluca Deiana Abis: Involtini di Melanzane/Eggplant Rolls
Prep. time: 45 minutes
Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4
2 Sliced Grilled Eggplant
1 cup of Ricotta Cheese
1/2 cup of Parmigiano Reggiano Cheese
2 cups of Tomato Sauce
1 Garlic Clove
Black pepper qb
In a pan with extravirgin olive oil fry the garlic until golden then add tomato sauce and black pepper then cook for 15 min. Leave to simmer for about 15 min. In a bowl mix ricotta, parmigiano, basil, salt and black pepper.
While the tomato sauce is cooking, wash the eggplant and cut it into slices. Grill the eggplant slices on both sides, then transfer them to a plate or a cutting board.
In a baking dish fill eggplant with mixture and roll up then cover with sauce.
Bake at 400°F for 15 min.
Mediterranean eggplant rolls are an excellent vegetarian appetizer, but if you want to please all your guests you can also prepare classic eggplant rolls stuffed with prosciutto and caciocavallo cheese.