A very tasty main dish, the eggplant rolls with tomato are wonderful. Simple rolls to stuff with whatever we like, delicious and melty, even the little ones love them. Delicious both hot and cold, eggplant rolls are prepared in a flash and are an irresistible main course. We can also prepare them white and gratin them with Parmesan and butter, delicious. I preferred to season them with tomato pulp which gives a bit of acidity and freshness to the dish. If you love eggplants, try the eggplant toast, stuffed eggplants with tomato and mozzarella, eggplant mini pizzas or the eggplant parmigiana in a pan.
HERE you can find the best main dishes
Follow my page FACEBOOK, you’ll find many good ideas.
OTHER RECIPES WITH EGGPLANTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing Eggplant Rolls with Tomato
- 1 large eggplant or two small ones
- 3.5 oz fontal cheese
- 1 1/2 cups tomato sauce
- 1 tbsp chopped celery, carrot, and onion
- to taste Salt
- to taste Extra virgin olive oil
- A few leaves basil
- 2 tbsps Parmesan cheese
Tools
This post contains affiliate links.
- Grill Pan
- Baking Dish
- Frying Pan
Preparation
Wash the eggplant well, or the eggplants. Remove the green part. Cut into thin slices lengthwise. At this point, you can grill them or, if you don’t have the time or desire, line a baking sheet with parchment paper, arrange the eggplant slices, season with salt and oil, and bake in a static oven at 350°F for about twenty minutes. In any way you cook them, let them cool afterward.
In a frying pan, sauté chopped celery, carrot, and onion with a drizzle of oil. Add salt and basil, cover with a lid, and let the sauce reduce well.
On each slice, place a small strip of fontal cheese. Roll up to form a roll and place it on a baking dish in which you have already put a base of tomato sauce. We form all the rolls that we place next to each other. Cover with more tomato pulp, Parmesan, and a drizzle of oil. Preheat the oven to 350°F, bake, and cook for about twenty minutes. Remove from the oven and let cool for a few minutes before serving. Eggplant rolls are also delicious cold.
Storage
You can store the eggplants in the refrigerator for two or three days.
