Baked aubergine rolls


How to cook eggplant rolls stuffed with minced meat, egg, parmesan and bread, then cooked in the oven sprinkled with tomato sauce, provola and parmesan.

Ingredients for 4 people

- 2 aubergines

- 300 g of minced meat

- 2 spoons of parmesan

- 1 egg

- 1 stale sandwich

- 1 bunch of parsley

- 4 tablespoons of extra virgin olive oil

- 200 g of tomato sauce

- 100 g of provola

- salt

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- Seed oil for frying

How to prepare baked eggplant rolls

Slice the aubergines vertically, sprinkle them with salt and let them rest for about 20 minutes so that they lose the bitterness.

Put the bread in water and soak it, then squeeze it.

In a bowl mix the minced meat, the egg, the chopped parsley, the Parmesan and the soaked and squeezed bread, then salt and form the meatballs.

In a pan fry the aubergines and then drain them on absorbent kitchen paper.

Place a meatball on each slice of aubergine and roll it into a roll.

Pour a little extra virgin olive oil and a little tomato sauce into a baking pan, then put the rolls on it.

Sprinkle them with the remaining tomato puree and the slices of provola, then sprinkle with Parmesan and bake in a hot oven at 180 ° C for about half an hour.

Remove from the oven and serve the hot eggplant rolls.

Baked Aubergine Rolls | Lorraine (March 2024)

Tags: Main courses of meat