Recipe Eggplant Rolls, Cherry Tomatoes And Mozzarella

Ingredients:

700/800 grams of aubergines, 500 grams of cherry tomatoes, 4/5 tablespoons of Parmesan, 500 grams of buffalo mozzarella, salt, pepper, extra virgin olive oil, basil leaves

Doses for: 4 persone realization time: 25 minutes

Recipe:

We start by washing the aubergines well and by partially or completely peeling them according to our preferences. We heat a non-stick pan, cut the aubergines into slices of about 1 cm and brush them with oil so that they remain soft. Put a sprinkling of salt in the pan and lay the aubergines cooking them for about ten minutes and turning them from time to time. Meanwhile, cut the mozzarella into thin slices and the tomatoes in half or in 4 if they are very large. Add a little oil in another pan and sauté the tomatoes for 4-5 minutes. Once the aubergines are ready, place them on a work surface and start stuffing them. Put the tomatoes, mozzarella, a basil leaf and a little parmesan. Then close them by rolling them, creating a roll, making sure to leave the open side down. Brush oil over an oven dish and place the rolls next to each other. If we want them more crispy, sprinkle them with breadcrumbs. Another strand of oil, some tomatoes and a sprinkling of Parmesan cheese and we bake for 10 minutes at 220 degrees. Once the cooking time is over, we pull out and serve them. They are excellent to be enjoyed even cold! Enjoy your meal!

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