Preparation

• Prepare the eggplant following the procedure described for the preparation of grilled eggplants without seasoning them.

  

• Wash the swordfish slices carefully under running water, let them drain in a colander and pat dry the remaining water with kitchen paper towels.
  They must be very dry.

  Whether fresh or thawed, remove the swordfish slices from the fridge at least half an hour before cooking them.
  Pat them further.

  Remove any skin, bone residues, and cartilages.
  Cut each swordfish slice in half to obtain two rolls per slice.

• Cut the cheese into thin rectangular slices large enough to be enclosed in the roll.

• Pour onto a plate:
  • wholemeal breadcrumbs;
  • a pinch of salt;
  • a pinch of pepper;
  • parsley;
  and mix.

• Lay on a cutting board
  • the half slice of swordfish;
  • the grilled eggplant slice;
  • the thin rectangle of Ragusano caciocavallo [optional];
  and roll to form a roll.

  Repeat the previous steps until all rolls are completed.

  Roll the rolls in the remaining breading, making it adhere also to the sides.

• Pour a drop of oil into the pan and wipe it with a paper towel, polishing the bottom.

  Quickly heat the pan.
  Transfer the rolls to the pan and brown for a few minutes on each side until they are evenly golden.
  Carefully transfer the rolls to a plate.

  

• Pour the tomato sauce* into the pan where you browned the rolls and heat until boiling.
  * the amount varies based on the diameter of the pan used.

  Arrange the rolls in the pan and complete the cooking in the sauce, turning them gently so that the cooking is uniform.

  Plate.

  Grind the pepper and add some basil leaves.

  Your swordfish and eggplant rolls in sauce in a pan are ready.

  Enjoy your meal!

  
• 

• Try them with pasta
  Cook the pasta, rinse it under running water and drain it.
  In the meantime, heat the swordfish and eggplant rolls in sauce in a pan.

  Transfer the swordfish and eggplant rolls to a plate, leaving some of the sauce in the pan.

  Pour the pasta into the pan and mix.

  Plate.

  Grind some more pepper.

  

• Your pasta to enjoy together with the swordfish and eggplant rolls is ready.

  Enjoy your meal!

• If you want, you can prepare the:
  • swordfish and eggplant rolls in a pan;
  • swordfish and eggplant rolls in the oven.
  without sauce, drizzle the rolls with lemon juice before passing them in the breading.

  Oven cooking
  Line a baking tray with a sheet of parchment paper and arrange the rolls on top.
  Briefly heat the oven.
  Bake at 356°F in a fan-assisted oven for 10 minutes.

• • light swordfish rolls in the oven.