The eggplant rolls are a main course or appetizer, delicious rolls easy and quick to prepare for a different and very tasty dinner. You can use your favorite type of cheese, even Gorgonzola if you like, and the cold cuts can vary depending on your tastes and what you have in the fridge. I never put the eggplants under salt before cooking them, but you can do so if it’s your habit. If you love melty eggplants, try the Mediterranean eggplants, they are too good.
Let’s get to work and prepare the eggplant rolls together.
OTHER EGGPLANT RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 Eggplants
- 5.29 oz cold cuts (I use vegan)
- 5.29 oz sliced cheese
- to taste Breadcrumbs
- to taste Extra virgin olive oil
- to taste Salt
- Maple syrup
Tools
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- Baking Tray
Preparation
Wash the eggplants and slice them. You can grill them, or sprinkle breadcrumbs on a baking tray lined with parchment paper. Sprinkle with more breadcrumbs, salt, and a drizzle of oil and put in the oven until golden at 356°F, it will take about twenty minutes.
When the slices of eggplants are softened and cooled, cover them with a slice of cheese, one of cold cuts, I use vegan, and roll up to form the roll (if it does not hold its shape, you can secure it with a toothpick).
Place on a baking sheet lined with parchment paper and we drizzle with extra virgin olive oil. Bake at 356°F and cook for 10 minutes just until the cheese melts. If you like, season with chives and serve.
Storage
You can store the rolls in the fridge for two or three days.
