Eggplant rolls are a very appetizing dish, easy to prepare, great both hot and warm.
Eggplants are the stars on our tables during the summer season, and I love them very much; in fact, they are always present in my garden along with other seasonal vegetables.
They are available in various types in the market, purple, white, round, and oval. In this recipe, I used the oval purple ones. Eggplants are rich in water, low in calories, and high in fiber. Most of the beneficial substances are contained in the peel, which should always be consumed. In fact, in my recipe, I left it for this reason and because it has a good taste.
Eggplant rolls are suitable as an appetizer, aperitif, or side dish. Accompanied by good homemade bread for dipping, they are really excellent.
I also recommend:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Eggplant Rolls
- 2 eggplants
- 20 slices scamorza cheese
- 20 slices speck
- 3/4 cup grated Parmesan cheese
- 1 3/4 cups tomato pulp
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Grill Pan
- 1 Baking Dish
- 1 Tongs
- 1 Mandoline
- 1 Tray
- 1 Cutting Board
Steps for Preparing Eggplant Rolls
To prepare the delicious eggplant rolls, let’s start by cleaning them thoroughly. As I mentioned first, I removed the peel due to intolerance, but you can leave it on.
So let’s use a mandoline and slice the eggplants not too thinly. Meanwhile, heat the grill pan to grill them, they should be cooked for a few minutes on both sides until slightly golden. Turn them only once per side with a kitchen tongs and once cooked, place them on a tray and let cool.
Once cooked, lay them individually on a cutting board or on a surface and fill each one with a slice of scamorza cheese and a slice of speck.
Then roll them up. Meanwhile, salt and oil the tomato pulp and spread a thin layer on a rectangular baking dish where we will place our rolls, which should cover the entire dish.
At this point, add the remaining tomato pulp over the entire surface and plenty of grated Parmesan cheese.
Finish by baking them at 355°F for about 20 minutes in a static oven. During cooking, the cheese will melt, becoming stringy and creamy. Once cooked, let them cool slightly, and finally serve… enjoy your meal!
Storage and Notes
Eggplant rolls can be stored, once cold, in the fridge for two days, and before consuming, it’s better to reheat them.
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