The eggplant and provolone rolls in sauce cooked in a pan is a quick and tasty idea for a very flavorful and savory main course, prepared with grilled eggplants stuffed with melting cheese and cooked in tomato sauce. A real delight!
If you want to see how I make my recipes, I recommend checking out the VIDEO RECIPES ON MY INSTAGRAM PROFILE @isaporidicasa, and maybe give it a nice LIKE!
OTHER RECIPES WITH EGGPLANT:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 black oval eggplants
- 9 oz smoked provolone
- 1.75 oz Grana Padano DOP
- 14 oz tomato purée
- 1 clove garlic
- 1 bunch basil
- parsley
- salt and pepper
- extra virgin olive oil
Tools
- Pan
Steps
Cut the eggplants into slices not too thin and leave for one hour in a bowl with water and salt to remove the bitter aftertaste. Then rinse under running water and pat dry with kitchen paper
Grill on a hot plate on both sides, then place them on a dish and season with a pinch of salt, a drizzle of extra virgin olive oil, and some fresh chopped parsley.
Place the garlic clove with two tablespoons of extra virgin olive oil in the pan without frying. Add the tomato purée for 20 minutes. Season with salt, pepper (I use chili flakes), and a few basil leaves.
Lay a piece of smoked provolone on each slice and sprinkle with Grana Padano. Roll each eggplant slice to create rolls. You should get about 15 in total.
Add the rolls to the pan with the sauce. With the help of a spoon, cover each roll with a little sauce and sprinkle with Grana Padano. Cover the pot with a lid and continue cooking until the cheese has melted. Serve immediately at the table with a few basil leaves, and enjoy your meal!
