Sicilian-style oven-baked eggplant rolls.
A delicious dish that brings us back to the ancient culinary traditions of Sicily in a light version.
In the original recipe, the eggplant slices are first salted and then fried.
In the more modern version, we will cook them in the oven with just a pinch of salt, oregano, and a few drops of extra virgin olive oil.
The star of the filling is undoubtedly Sicilian-seasoned breadcrumbs, slightly moistened with water and oil, along with some cooked ham and melting cheese.

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Difficulty: Very easy
Cost: Very cheap
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

509.04 Kcal

calories per serving

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Energy 509.04 (Kcal)
Carbohydrates 50.41 (g) of which sugars 7.90 (g)
Proteins 21.43 (g)
Fat 26.05 (g) of which saturated 7.16 (g)of which unsaturated 4.81 (g)
Fibers 7.36 (g)
Sodium 1,891.74 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1.1 lbs black oval eggplants
2 cups Breadcrumbs (seasoned Sicilian-style see recipe)
3.5 oz Cooked ham
3.2 oz Provola cheese
to taste Extra virgin olive oil
Salt
Pepper
Oregano
1.8 oz salted ricotta (or baked, grated)
to taste Basil
1.3 cups Tomato sauce (reduced)

Tools

What we need to make the

Chopping board
Knife
2 Baking tins
Baking dish
Bowl

Preparation of Sicilian-Style Oven-Baked Eggplant Rolls

The first thing to do is slice the eggplants into slices about 0.2 inches thick, and lay them side by side in a baking tin.
Season with a bit of salt, pepper, oregano, and a drizzle of extra virgin olive oil.
They should bake at 356°F (180°C) with fan for about 15 minutes.
If there are 2 baking tins in the oven, you should alternate their positions, and surely the cooking time will extend a little.
Now let’s prepare the filling, starting with the breadcrumbs: follow the recipe by clicking here
Mix together with the breadcrumbs 2 tablespoons of oil and 3 of water.
The mixture should be quite moist, almost like a meatball.
At this point, lay out the eggplant slices on a work surface.
Place some cooked ham and melting cheese, provola or slices, whichever you have at home, then…
add a small heap of seasoned breadcrumbs, and press down with the palm of your hand.
Now all that’s left is to roll them up.
Place the rolls in a baking dish, adding a little reduced tomato sauce seasoned with salt and extra virgin olive oil underneath and over them with a spoon.
Cook in the oven. If using the microwave, do 5 minutes on micro grill, then take it out, add grated Parmesan, and cook for another 3 minutes.
If cooking in a traditional oven, set it to 356°F (180°C) with fan for 20 minutes, then take out the baking tin, sprinkle with grated ricotta, and grill at 356°F (180°C) for 4 minutes
Serve at room temperature, directly in the baking dish with plenty of basil on top.
Here are the Sicilian-style oven-baked eggplant rolls ready.