Eggplant Parmigiana Rolls
Ingredients
- 2 eggplants
- Salt
- Extra virgin olive oil
- 4 tomatoes, sliced
- 2 cups mozzarella, sliced (250 g)
- Fresh basil
- 1 2/3 cups tomato sauce (400 g)
- Extra mozzarella for gratin
Instructions
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Preparing the Eggplants:
- Slice the eggplants into 1/2-inch (1.25 cm) thick slices.
- Season the slices with salt and extra virgin olive oil.
- Grill the eggplant slices on a hot grill until tender.
-
Preparing the Rolls:
- On each grilled eggplant slice, place two slices of tomato, two slices of mozzarella, and a basil leaf.
- Roll the eggplant slices to form rolls.
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Assembling and Cooking:
- Pour a layer of tomato sauce into a baking dish.
- Place the eggplant rolls on the sauce.
- Cover the rolls with more tomato sauce and add extra mozzarella on top.
- Bake in a preheated oven at 375°F (190°C) for about 10 minutes until the mozzarella is melted and golden.
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