Eggplant Roulades
Ingredients
- Ingredients
- 2 medium Eggplant
- salt
- 2 Beefsteak tomato
- 2 Tbsps freshly chopped parsley
- 2 Tbsps freshly chopped Basil
- 1 garlic clove
- 90 milliliters olive oil
- 100 grams freshly grated Parmesan
- 5 Tbsps freshly grated white bread
- freshly ground peppers
- 150 grams Mozzarella
Preparation steps
Cut the eggplant lengthwise into thin slices and sprinkle with salt. Let stand 10 minutes, then rinse and dry well.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, and halve the tomatoes. Remove the seeds and cut into very small cubes.
Crush and peel the garlic. Heat the olive oil in a skillet and lightly sauté the herbs and the garlic. Remove from heat and stir in the white breadcrumbs and Parmesan, and stir to a spreadable paste, season with salt and pepper.
Spread the paste over the eggplant slices.
Cut mozzarella into 1 cm (approximately 1/2-inch) thick strips and lay them crosswise on the eggplant slices, scatter the diced tomatoes over, and starting from the short end, roll the eggplant slices up. Secure with toothpicks.
Heat the oil in a skillet and saute the eggplant until golden brown. Drain on paper towels and serve.
