INVOLTINI DI MELANZANE (EGGPLANT ROLLS)

Updated at: Thu, 17 Aug 2023 00:20:30 GMT

Step 1

Slice eggplant lengthwise, salt slices and weigh down in strainer for 45 mins to dehydrate. Then pat dry before frying.

Step 2

Chop onion and garlic finely add to pot with 3 tbsp olive oil. Sauté until translucent

Step 3

Add san Marzano Tomato passata. Or your choice of tomato sauce. Season with a pinch of salt and pepper

Step 4

Add basil to sauce don’t chop gently tear basil with hands.

Step 5

Cover. Let simmer on low for 1 hour. Stir regularly.

Step 6

Strain water from eggplant and Pat eggplant dry. Once oil is ready fry eggplant until golden brown on both sides and set aside to cool

Step 7

Add enough oil to frying pan to deep fry eggplant slices. Heat to 375°

Step 8

Once eggplant is cool prepare to roll. Cut your cheese into long lengthwise cubes. Lay one slice of prosciutto over top of eggplant slice. Add slice of provola cheese or mozzarella over top of prosciutto. I cut cheese into longer cubes as it’s easier to roll. Add a basil leaf and roll.

Step 9

Use a baking dish that allows you to lay rolls nice and snug next to each other. Add a layer of cooked tomato sauce to cover bottom of dish. Add eggplant rolls seam down over top of the sauce. Once you have all your rolls in the dish nice and snug cover with sauce. Sprinkle with lots parmigiano cheese and bake for 25 mins at 375°. Once cooked remove from oven and let rest for 5 mins to set. Enjoy.

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