How to cook the eggplant parmigiana roll in puff crust, stuffing the veal pulp with an eggplant, ham and mozzarella filling, all wrapped in puff pastry.
Ingredients for 6 people
- 800 g of veal meat
- 1 clove of garlic
- 1 glass of dry white wine
- 4 tablespoons of extra virgin olive oil
- 1 sprig of rosemary
- 5/6 sage leaves
- 250 g of puff pastry
- salt and pepper
For the stuffing
- 1 mozzarella
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 eggplant
- 2 tomatoes
- 2 tablespoons of extra virgin olive oil
- 100 g of cooked ham
- 100 g of parmesan
- 2/3 basil leaves
- salt
How to prepare the eggplant parmigiana roll in puff crust
Cut the aubergine into fairly thick slices, salt them, put them in a colander and then let them drain.
Wash the tomatoes, dip them in boiling water for a few moments, then remove the peel and seeds, then cut them into cubes.
In a pan heat the extra virgin olive oil, add the tomatoes, basil, salt and cook for 10 minutes.
Rinse the aubergines, dry them and grill them in the oven.
Cut the meat so as to obtain a large slice and beat it until it is 3 cm thick, then salt and pepper it.
On the large slice of meat, arrange the cooked ham, aubergines, grated parmesan, chopped mozzarella and diced tomatoes in layers.
Roll everything up and tie it with kitchen twine to make a roll.
In a saucepan, brown the garlic with 4 tablespoons of extra virgin olive oil, then remove the garlic and put the roast in it, then brown it on high heat for a few minutes, turning it all over.
Add the chopped rosemary and sage, sprinkle with the wine and continue cooking over low heat for about 40 minutes, then let it cool keeping the cooking juices.
Roll out the puff pastry to a thickness of half a centimeter and wrap the roast by sealing it well.
Prick the pastry with a fork and put the roll on a baking tray lined with parchment paper.
Bake at 180 ° C and cook until the pastry is golden brown.
The roast can be served both hot and cold, sprinkled with the cooking surface of the meat.
