The pan-fried eggplant rolls are a delicious dish made by roasting in a pan without frying.
They can be served as an appetizer, a side dish, or even as a quick main dish.
The crispy roasted outer shell contrasts with a soft and gooey filling, which is why these rolls disappear quickly, like cherries, where one leads to another.
They can be prepared in advance, as they are delicious both hot and at room temperature.
Try offering these rolls by placing a tray on the buffet table during a lunch or dinner, and you’ll see them disappear quickly!
If you decide to make them, I recommend not skimping on the quantity.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 365.06 (Kcal)
- Carbohydrates 26.20 (g) of which sugars 6.85 (g)
- Proteins 15.34 (g)
- Fat 23.08 (g) of which saturated 8.04 (g)of which unsaturated 4.41 (g)
- Fibers 4.70 (g)
- Sodium 764.33 (mg)
Indicative values for a portion of 144 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants (violet)
- 2 oz Grana Padano DOP
- 1 cup breadcrumbs
- to taste fine salt
- 3.5 oz cheese (galbanino or mild provolone)
- to taste parsley
- 3.5 oz cooked ham (thinly sliced)
- to taste extra virgin olive oil
Tools
- Non-stick grill pan
- Large non-stick pan with lid
- Cutting board
- Vegetable knife
- Mandoline slicer
- Toothpicks
Preparation
To prepare the pan-fried eggplant rolls, start by washing and trimming the eggplants.
Remove the stem and a central strip of skin along the entire surface of the eggplant.
Slice them into not too thin slices, using a vegetable mandoline slicer if desired.
Place the eggplant slices in a colander, salting each layer as you go.
Add a weight on top and let them sit for a few hours to remove bitterness.
After the indicated time, rinse the slices and dry them with a cloth.
Heat a non-stick grill pan over the stove, and when hot, roast all the eggplant slices.
Next, season the breadcrumbs with grated Grana, finely chopped parsley, and fine salt.
Slice the cheese thinly and cut the cooked ham into pieces.
Dip the eggplant slices in olive oil, or seed oil if preferred, on both sides and then coat them in breadcrumbs.
Fill the center to taste with cheese and ham, but do not overfill to prevent cheese from leaking during cooking.
Roll the slice over itself, secure the ends with a few toothpicks to ensure the roll is well-closed.
Coat again in breadcrumbs.
Once finished, heat a non-stick pan, preferably with a lid.
Place the rolls in the pan and cook over low heat, covering with the lid for the first 3/4 minutes.
This allows the heat to easily penetrate to the center of our preparations.
Then remove the lid and turn the rolls when the side in contact with the pan is golden.
Once a uniform golden color is achieved on both sides, turn off the heat.
The pan-fried eggplant rolls are ready.
Before serving, carefully remove all toothpicks.
Serve hot or at room temperature.
Storage
In the fridge, well-sealed, they last two to three days maximum.
In the fridge, well-sealed, they last two to three days maximum.
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