The delicious eggplant rolls are a perfect example of how Italian cuisine can transform simple ingredients into an extraordinary culinary experience.
Easy to prepare, the eggplant slices are breaded in cornmeal and then stuffed with ham and cheese.
Once cooked, they appear golden and crispy thanks to the breading. The slightly rough outer crust hides a soft and flavorful heart inside.
Each bite is an explosion of contrasting but well-balanced flavors. The natural sweetness of the eggplant mixes with the savory ham, while the cheese melts everything together with its milky richness.
During baking, the aroma of the rolls fills the kitchen, creating an inviting atmosphere.
It’s a dish that satisfies not only the palate but also the eyes and nose, making every meal a special occasion.
The eggplant rolls can be served as an appetizer, side dish, or main course.
They pair well with a variety of side dishes, such as a fresh mixed salad, grilled vegetables, or even a simple side of fresh tomatoes with basil.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggplants
- 5.3 oz cooked ham
- 7.1 oz smoked scamorza cheese
- as needed cornmeal
- 7 tbsp extra virgin olive oil
- as needed oregano
- as needed salt
- 1.4 oz grated Parmesan cheese
Tools
- 1 Bowl
- 1 Plate
- 1 Baking Dish
- Toothpicks
- 1 Mandoline
Steps for Preparing Delicious Eggplant Rolls
SEE THE VIDEO FOR PERFECT PREPARATION.
Thoroughly wash the eggplants and dry them with paper towels.
Slice them, not too thin, as seen in the video, with a mandoline and salt both sides. Let them rest for half an hour to lose excess water. After the resting time, dry each slice again.
In a bowl mix cornmeal and oregano. You can also add pepper if you like.
Pour the extra virgin olive oil into a plate.
Then coat each slice first in the oil and then in the flour and spice mix.
Lay them on a flat surface and fill each with a slice of smoked scamorza cheese and a slice of cooked ham, then roll them onto themselves. Secure with a toothpick to prevent them from opening during cooking.
Grease a baking tray with extra virgin olive oil and arrange the rolls next to each other until complete. Ensure they are well attached to each other.
A sprinkle of oil on top and a dusting of grated Parmesan cheese, then bake at 392°F (200°C) for about 20-25 minutes or until golden and tender. Cooking time varies from oven to oven so check in the last minutes.
After cooking, remove from the oven, let rest for 5 minutes and serve hot and gooey and…
Enjoy your meal from Barbara!
Storage and Tips
The cooked eggplant rolls can be stored in the fridge for 2 days. It’s important to keep them in airtight containers to maintain their freshness and prevent absorbing odors from other foods.
If you don’t have airtight containers, an alternative is to place the rolls on a tray covered with plastic wrap.
They can also be frozen. To defrost, I recommend transferring the rolls from the freezer to the refrigerator and letting them thaw slowly overnight. Then reheat them in the oven for about fifteen minutes at 356°F (180°C).
Choose firm eggplants without bruises. Younger and medium-sized ones tend to be less bitter and have fewer seeds.
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