recipe

Eggplant roll

Preparation: 50 min

Cooking: 30 min

Rest: 1 hour and 10 minutes

Difficulty: Easy

Serves: 4 people

ingredients

long aubergines

2

Thinly sliced ​​provola

200 gr

thinly sliced ​​cooked ham

100 gr

Grated Parmesan cheese

50 gr

Coppery tomatoes

2

Bread crumbs

qb

for frying

Peanut oil

qb

The eggplant roll is a rich and tasty second course , perfect to serve also as a single dish for a summer lunch or dinner. It is a recipe that is slightly long to make, although simple and within everyone’s reach, ideal to offer to guests as a tasty alternative to the classic eggplant parmigiana .

To prepare it, you will first need to trim the aubergines, slice them thinly lengthwise with a very sharp knife or with the help of a mandolin and fry them in boiling seed oil. Once drained and cooled, they are slightly overlapped on a sheet of baking paper, sprinkled with breadcrumbs, then stuffed with grated parmesan , provola, thinly sliced ​​tomatoes and cooked ham , and then rolled up on themselves to form a tight cylinder, to be left to harden in the fridge for at least 1 hour: in this way they will not fall apart during cooking and the final result will be impeccable.

Once the time has passed, all you have to do is place the roll on a baking tray with baking paper, sprinkle it with more breadcrumbs and then bake it at 180 °C for less than half an hour: for a golden result on the outside and a soft and stringy heart, truly irresistible.

For a lighter result, you can grill the aubergines on a hot plate or cook them in the oven with a drizzle of extra virgin olive oil and a pinch of salt, while instead of the cooked ham and provola , you can opt for other cured meats and cheeses of your choice. Alternatively, you can also stuff the roll with tuna fillets in oil, capers and Taggiasca olives or, in the case of vegetarian guests , you can simply omit the cold cuts from the preparation.

Find out how to prepare the eggplant roll by following the step-by-step procedure and tips. If you liked this recipe, also try the summer vegetable roll and the ricotta and spinach roll .

How to make eggplant roll

Step 1

Wash the aubergines, trim them and cut them into thin slices lengthwise.1.

Step 2

Dip the aubergines in boiling seed oil and fry them until golden brown.2.

Step 3

As they are ready, drain them on a sheet of kitchen paper.3and let them cool.

Step 4

Sprinkle a sheet of baking paper with breadcrumbs and arrange the now cold aubergines, overlapping them slightly on top of each other.4until it forms a rectangle.

Step 5

Sprinkle the aubergines with grated parmesan cheese5.

Step 6

Stuff with provola cheese6.

Step 7

Continue with the tomatoes, washed, dried and cut into thin slices7.

Step 8

Finish with cooked ham8.

Step 9

Using the baking paper, roll up the aubergines on themselves, starting from the long side of the rectangle.9.

Step 10

Form a tight cylinder, close the ends like a candy wrapper10and leave to set in the fridge for at least 1 hour.

Step 11

Once the resting time has elapsed, free the roll from the paper wrapping and place it delicately on a baking tray lined with baking paper.11.

Step 12

Sprinkle the surface with plenty of breadcrumbs12and place in a hot oven at 180°C for about 20 minutes.

Step 13

Once cooked, take the roll out of the oven13and let it settle at room temperature for about ten minutes.

Step 14

Cut the aubergine roll into thick slices, arrange on individual plates14and servants.