The eggplant Parmesan rolls are a delicious and tempting interpretation of Parmigiana. The rolls are perfect for a buffet, a party or as an appetizer for a family lunch or dinner
Eggplant Parmigiana is one of the most appreciated Italian recipes. This version is lighter because the eggplants are “fried” in the air fryer. The presentation also differs from the classic layered Parmigiana; here it is served as individual “rolls”, where the eggplant slices are filled with cooked ham and cheese, covered with sauce and Parmigiano Reggiano, and then returned to the air fryer to gratinate.
You can prepare the rolls using the classic cooking method, but allow me to say that we really enjoy this lighter version. I assure you that with a few tricks the eggplants will seem “fried”.
To prepare the eggplant Parmesan rolls I used a striped purple eggplant, which you can substitute with a black one, datterino tomato passata, sliced cooked ham and a soft cheese instead of mozzarella.
Now let’s see the steps to prepare the eggplant rolls
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 eggplant (striped purple)
- 1/2 cup tomato passata
- 3 oz cooked ham (sliced)
- 1 clove garlic
- A few fresh basil leaves
- 8 squares dairy cheese
- to taste corn oil
- to taste extra virgin olive oil
- to taste salt
- 2 tablespoons Parmigiano Reggiano DOP (grated)
Tools
Tools to prepare the eggplant Parmesan rolls
- 1 Small saucepan
- 1 Air fryer
- 1 Baking dish
Steps
After washing and trimming the ends, slice the eggplant into slices about 3/8 inch thick and brush both sides with oil. For this step you can pour the oil into a plate.
Place all the oiled slices in a baking dish or directly on the rack of your air fryer and cook at 356°F for 16 minutes. While the eggplants are cooking you can prepare the sauce by lightly browning 1 clove of garlic in extra virgin olive oil with basil.
Once ready, salt them and let them cool so you can fill them.
On each slice place a piece of cooked ham and a small piece of cheese.
Roll them up and transfer to a small baking dish with the seam side down.
With a spoon cover them with sauce and sprinkle two tablespoons of Parmigiano.
Cook at 356°F for 4 minutes, just long enough to gratinate the surface.
Garnish with a few basil leaves and serve.
