EGGPLANT ROLLATINI ALLA PARMIGIANA, simple recipe and tasty, a simple and delicious main or appetizer with vegetables.
If there’s one thing we love, it’s eggplant parmigiana, the classic recipe from us includes salami, but in the individual eggplant rollatini alla parmigiana I preferred to use ham.
An ideal second course for dinner but also perfect as an appetizer, the preparation of eggplant rollatini alla parmigiana is quite simple, you just have to wait for the eggplant to rest.
So if you like these vegetables, you can prepare the recipe for dinner tonight!
Follow me in the kitchen today, we have eggplant rollatini alla parmigiana!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 2-3 people
- Cuisine: Italian
Ingredients
- 2 eggplants
- 2 eggs
- Half tablespoon Parmigiano Reggiano DOP
- as needed flour
- 1 1/4 cups tomato sauce
- as needed extra virgin olive oil
- 5 oz fiordilatte
- 4 slices cooked ham
Preparation
Prepare a simple sauce with tomato sauce, oil, and basil.
Thoroughly wash the eggplants, slice them not too thinly, sprinkle with salt, and let them rest for 30 minutes.
Rinse them under running water and pat them dry thoroughly.
Beat the eggs in a plate with the cheese, coat the slices in flour and then in the egg, fry until golden, and drain on kitchen paper.
Slice the ham and fiordilatte thinly.
Fill each eggplant slice with ham and cheese, roll them up, and place them in a pan.
Sprinkle with tomato sauce, cover with a lid, and let them cook for a few minutes to melt the cheese.
Bon appétit
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Arte in Cucina recommends
Eggplant Rollatini alla Parmigiana, simple main or appetizer recipe.
Of course, you can fill them with other cold cuts or cheeses.
Alternatively, the eggplants can be cooked in the oven or on a griddle.
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