We’re approaching the hot summer days, those when the time spent cooking starts to give way more and more to outdoor activities and hobbies! We are more inclined towards consuming light and easy meals, quick and simple! And so my proposal today is these delicious breaded rolls without eggs, and stuffed, which are prepared in a few minutes and finished even quicker! Therefore, I recommend making at least double, just so you won’t be without when asked for seconds! I always enjoy them both as a second course and as an appetizer, as a snack to offer with an aperitif. And the best part is they are also healthy because they are cooked in the oven, so definitely lighter and no frying odor in the kitchen! Not to mention that the breading is without eggs but with extra virgin olive oil which will make them really special! Try to believe!
If you love to amaze with unusual and delicious snacks, try these ideas too:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 2 oval black eggplants
- 4.2 oz cooked ham
- 3.5 oz asiago
- to taste breadcrumbs
- 1 bunch chopped parsley
- A few sprigs thyme
- to taste extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Knife
- Paper towel
- 1 Brush
- 1 Baking sheet
- 1 Plate
- Toothpicks
- 1 Mezzaluna
- 1 Baking paper
Preparation
Wash the eggplants, dry them with a kitchen paper towel, remove the stem, then slice them thinly about 1/8 to 3/16 inches thick.
Brush them well with extra virgin olive oil on both sides and coat them in the breading previously flavored with a sprinkle of pepper, finely chopped parsley, leafed thyme, and a pinch of salt.
Place the slices on a baking sheet lined with baking paper and bake at 356°F for about 10-12 minutes.
Once ready, let them cool completely, then place some pieces of cheese and cooked ham on each slice.
Roll them tightly, taking care to contain the filling. If necessary, seal with a toothpick.
Place the rolls back on the baking sheet without adding more oil and bake at 356°F for another 10 minutes**.
Serve with fresh salad or as finger food.
And voilà, your breaded and stuffed eggplant rolls without eggs are ready to be enjoyed!
Bon Appetit from La Cucina di FeFe!
Storage
👉The breaded and stuffed eggplant rolls can be stored in the fridge in suitable refrigeration containers for 2-3 days.
Tips, notes, variations, and suggestions
🟣* Choosing the eggplants: for this recipe, I always recommend opting for elongated oval black eggplants. The more elongated they are, the more perfect your slices will be for rolling into rolls.
🟣**For an even quicker, fresher, and more delicious version: try baking the eggplant slices for 13-15 minutes at the same temperature and stuffing them with fresh spreadable cheese, very thinly sliced tomatoes, and ham. Store everything in the fridge and serve cold. They will be a great snack!
