The recipe for eggplant parmesan rolls is a delicious and creative interpretation of eggplant parmesan. The rolls are perfect for a buffet, a party, or as an appetizer for a family lunch or dinner.
Eggplant parmesan is one of the most appreciated Italian recipes. This version of mine is a lighter version, as the eggplants are “fried” in an air fryer. Even the presentation is different from the classic tray-baked parmesan, which consists of alternating layers of eggplant and sauce. Offered in single servings in the form of a “roll,” where the eggplant slices are filled with cooked ham, cheese, covered with sauce and parmesan cheese, and then gratinated again in the air fryer.
You can prepare the rolls using the classic cooking methods, but allow me to say that we really appreciate this method, and it is very well-received. I assure you that with a few tricks, the eggplants will seem “fried.”
To prepare the eggplant parmesan rolls, I used a striped violet eggplant, which you can replace with the black one, datterino tomato sauce, sliced cooked ham, and soft cheese instead of mozzarella.
But let’s see the steps for preparing the eggplant rolls
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 eggplant (striped violet)
- 4.2 oz tomato sauce
- 2.8 oz cooked ham (sliced)
- 1 clove garlic
- A few fresh basil leaves
- 8 cubes latteria cheese
- to taste corn oil
- to taste extra virgin olive oil
- to taste salt
- 2 tbsps Parmigiano Reggiano DOP (grated)
Tools
Tools for preparing the eggplant parmesan rolls
- 1 Small pot
- 1 Air fryer
- 1 Baking tray
Steps
After washing and removing the ends, cut the eggplant into slices, about one inch thick, and grease both sides. For this step, you can place the oil on a plate.
Transfer all the greased slices to a baking tray or directly onto the grill of your air fryer and cook at 356°F for 16 minutes. While the eggplants are cooking, you can prepare the sauce with 1 clove of garlic sautéed with olive oil and basil.
Once ready, salt them and let them cool so you can fill them.
Place a slice of cooked ham and a piece of cheese on top of the eggplant slice.
Roll them up and transfer them to a small baking tray with the seam side down.
With the help of a spoon, cover with the sauce and two tablespoons of parmesan.
Bake at 356°F for 4 minutes, just enough time to brown the surface.
Garnish with a few basil leaves and serve.
