They are not rolls nor a real one parmesan, but these aubergine tacos know how to make you love them. These are tidbits of eggplant stuffed with the classic seasoning of the most famous dish of Southern Italy: parmigiana.

They are cooked in the oven, for a lighter and more digestible result, and are prepared in just a few minutes.

The aubergine should be cut into slices half a centimeter thick, just enough so that in 10 minutes of cooking they soften and become easily workable.

The filling will be a mix of traditional flavors: seasoned tomato puree, mozzarella and grated parmesan. The toothpick will be used to close the aubergine tacos so that the filling does not come out. Another 15 minutes in the oven is the right time for the summer vegetable to finish cooking and the cheese to melt enough to become incredibly stringy and enveloping.

Before proceeding with the second batch, it will be essential to sprinkle the rolls with grated parmesan so that, in contact with the heat of the oven, a delicious crust forms.

Wash the aubergine, remove the stem and cut into half a cm thick slices.

Wet the bottom of a baking tray (lined with baking paper) with extra virgin olive oil and breadcrumbs, place the aubergine slices on top, add salt and sprinkle with breadcrumbs. Bake in the oven at 200°C for 10 minutes.

Mix the tomato puree with a little oil and a pinch of salt and pepper.

Spread the sauce on the aubergine slices (staying away from the edges), add the mozzarella, the grated parmesan and close them like a book, securing them with a toothpick.

Place the tacos in a baking dish, top with more parmesan and bake for 15 minutes at 200°C. Remove from the oven, remove the toothpicks, add a few basil leaves and serve.