Tag: aubergine

Aubergine roll – Recipe eggplant roll – Italian Cuisine

»Aubergine roll - Recipe Misya eggplant roll


Cut the aubergines into thin slices, place them on the baking tray covered with parchment paper, season with a little oil and salt and roast them in a convection oven preheated to 200 ° C for about 30 minutes.

Once cooked, allow the aubergines to cool, then place them on a sheet of transparent film, crossing the slices slightly together to create a single layer.
Chop the mozzarella, squeeze it to lose the whey, then create a layer of ham and then cheese on the aubergines first.
With the help of the film, gently roll the aubergines on the filling, then wrap everything with the film, sealing the edges well, and let it rest in the fridge for at least 30 minutes.

Meanwhile, prepare the accompanying sauce: brown the garlic with a little oil, then remove the garlic and add tomato puree, basil and salt and cook over low heat for about 15 minutes.

Take back the roll and remove the film.
Beat the egg with a pinch of salt, then pass the roll in it, sprinkling it evenly, being especially careful at the edges.
Then pass it in the breadcrumbs flavored with Parmesan. If the egg and parmesan are left over, repeat the process so as to obtain a double breading.

Then cook the roll in already warmed seed oil, making it brown evenly on all sides.

Serve the eggplant roll with the prepared tomato sauce and decorate with fresh basil.

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