Stuffed eggplant roll, an easy and tasty recipe perfect to serve also as an appetizer, with oven-baked eggplants. The trick to getting a perfect roll? Slice the eggplants very thinly and, above all, don’t rush when preparing this recipe. It’s ideal to serve at the table even during the summer and great to prepare in advance. For the filling you can use the ingredients I suggest below or your favorites. Below I leave some ideas to make with eggplants, while at the end of the recipe, complete with step-by-step, I will answer the most common questions about this type of recipe.

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 1 Hour 30 Minutes
Preparation time: 20 Minutes
Cooking time: 30 Minutes
Portions: 8 servings
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons, Summer

Ingredients

1 black oval eggplant (medium-sized)
as needed extra virgin olive oil
as needed fine salt
4 tablespoons cheese (grated)
as needed oregano
6 slices cheese (to taste)
8 slices turkey breast

Tools

1 Knife
1 Cutting board
1 Parchment paper
1 Baking sheet

Steps

To make the stuffed eggplant roll, first slice the eggplants very thinly. To remove any bitterness you can let them drain for about 30 minutes in a colander with coarse salt, placing a weight on top of the eggplants. If you do this step, be sure to rinse the eggplants well afterwards.
Pat them dry with a kitchen towel. Line a baking sheet with parchment paper and drizzle the base with a little oil. Add a pinch of salt, some oregano and a generous sprinkle of grated cheese. You will need two tablespoons of the 4 provided. Arrange the slices of eggplant slightly overlapping and press them a little to make them stick to each other, then drizzle a little more oil over their surface. Finish with the remaining cheese and bake in a preheated convection oven on the middle rack at 356°F for 25–30 minutes, depending on the thickness of the eggplant slices.
Once removed from the oven, I recommend pressing the edges of the eggplant with the tines of a fork to compact the roll. Let it cool and fill it—if you want to do like me—with slices of Leerdammer and turkey breast. Roll gently but firmly, using the parchment paper to help.
Let rest in the refrigerator for at least 30 minutes and slice just before serving. You can prepare the roll in advance and keep it wrapped in parchment paper in the refrigerator for up to two days. It’s also ideal to serve on fun skewers, alternating the rolls with other ingredients for a complete meal.