Recipe Eggplant Rolls

Ingredients:

2 long eggplants, 400 grams of peeled tomato, 200 grams of mozzarella, 1 sprig of oregano, 4 tablespoons of extra virgin olive oil, 50 grams of grated Parmesan cheese 2 cloves of garlic, salt to taste

Doses for: 4 persone realization time: 40 minutes

Recipe:

Heat a grill very well. Slice the aubergines finely enough by their length and place them on the grill to grill. Heat some extra virgin olive oil in a pan and add two crushed garlic cloves. When the oil starts to sizzle, add the peeled tomatoes, season with salt and cook until the sauce has reduced. Remove the garlic cloves from the pan and blend the sauce to make it more velvety; flavored with oregano. Arrange the grilled aubergine slices on the work surface well spread, add salt, season with a little oil, place a little chopped mozzarella on top and roll them up. Transfer the aubergine rolls onto a baking sheet covered with lightly greased baking paper, grease and even the surface of the rolls. Sprinkle the rolls with grated Parmesan. Bake the rolls at 180 ° C (with the grill on) for about 10 minutes or until au gratin. Serve the rolls on a base of tomato sauce adding the other oregano and a few flakes of salt.

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