Roulade of eggplant parmigiana, you know ….. you say: once Parmigiana! But allow another presentation of this dish among my favorites in a review ….. to roll! Ideal for summer and so easy to make! So fast! Quick and easy to use because the round eggplants violets that do not need to be put in salt: they are so sweet and soft ….. so good …..
Makes about 12 rolls: 1 round violet eggplant, mozzarella, 1 tin of chopped tomatoes into small pieces 6 tablespoons grated Parmesan cheese, oregano, basil, extra virgin olive oil, salt.
Cut the eggplant into slices about an inch thick and place on a baking tray lined with greaseproof paper brushed with oil. Brush it with oil also on the upper surface and bake at 180 degrees for about 30 minutes turning them once halfway through cooking. In the meantime, put in a colander the tomato pulp to remove excess liquid (10 minutes will be sufficient to obtain a pulp a little ‘dry). Do the same with the mozzarella: cut it into slices about 2 inches thick, deduced from these into strips and leave them in a colander for half an hour. Season the tomato pulp with a tablespoon of olive oil, salt, oregano and chopped basil.
When cooked, leave to cool and compose the eggplant rolls: spread on each slice a teaspoon of chopped tomatoes sauce, a teaspoon of parmesan cheese, a strip of mozzarella and close the slice overlay doing the opposite sides. Spread in a baking dish a few teaspoons of chopped tomatoes, align the rolls and put a little on each of tomato sauce and a generous sprinkling of Parmesan cheese. Bake a160 degrees for about 20 minutes. Serve warm ….. and if someone moves ….. Heated are delicious!