Eggplant rolls with provolone Quick and easy recipe

Eggplant rolls with provolone here is a summer and period recipe, with summer the great aubergine season begins and we can indulge ourselves with this delicious vegetable. This recipe is very reminiscent of eggplant parmigiana in its ingredients but it is much lighter and is also more versatile to serve. Try it!

Ingredients for 12 rolls

  • 3 long eggplants
  • 1 can of peeled tomatoes
  • 100 gr of provolone
  • 6 leaves3 of basil
  • extra virgin olive oil
  • Parmesan Cheese
  • coarse salt (if needed)


How to make eggplant rolls with provolone

If you prepare this recipe in the summer (therefore the best time for aubergines) then there is no need to put them in salt. Wash the aubergines and slice them, dry them with a sheet of absorbent kitchen paper. (If you are not preparing this recipe in the summer then cut the aubergines, put them in a colander and create layers with the aubergines, between one layer and another add some coarse salt. finish by placing a plate on the aubergines and a heavy jar inside in order to create a weight that makes the aubergines "purge" the excess water, let it rest for at least a couple of hours, remove the salt from the aubergines with your hands and proceed with the recipe).

Eggplant rolls with provolone

pour the oil into a pan, heat it well and add the slices of aubergine, let them lightly brown on both sides

Eggplant rolls with provolone

place them on a sheet of absorbent paper to remove the excess oil and prepare the sauce: in a saucepan put a drizzle of extra virgin olive oil and a clove of garlic, after a minute add the tomatoes and cook for about 20 minutes without lid, allowing the sauce to dry slightly.

Eggplant rolls with provolone

Prepare the eggplant rolls: lay the slices of aubergine, put the pieces of provolone on one half, the flakes of Parmesan cheese and a leaf of fresh basil, wrap the slices on itself

Eggplant rolls with provolone

put the rolls in a baking dish, add some grated Parmesan on the surface and bake for 10 minutes at 200 °, just long enough to melt the provolone inside. And your eggplant rolls with provolone are ready. Enjoy your meal!

Eggplant rolls with provolone

WINE PAIRING: "Campi Flegrei Rosso", or an excellent "Solopaca Rosso" is also combined with "Piedirosso".

For the wine pairing I consulted the

Eggplant rolls with provolone

Eggplant rolls with provolone

Enjoy your meal!


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