Eggplant rolls are a delicious and flavorful recipe that’s also quick and easy to prepare. Ideal as a starter, a rich side dish, or a light main course, they can be prepared in just a few minutes and with just a handful of ingredients. The star of the dish is, of course, the eggplant, an incredibly versatile summer vegetable that can be used in many different recipes; in this case, they’re sliced thinly, stuffed with cooked ham, smoked provola, and fresh basil, then seasoned with tomato sauce and grated Parmesan cheese and roasted in the oven, for a dish with a stringy filling that will delight everyone from the first taste.
In our recipe, the eggplant is baked before being stuffed, making it softer and easier to roll. To make this even easier, choose long eggplants and cut them into very thin slices, no more than 2-3 mm thick. Discover how to prepare eggplant rolls by following the step-by-step instructions and tips. They are excellent to eat hot, fresh from the oven, but also cold or at room temperature, so you can easily prepare them in advance and take them with you the next day. A day at the beach or at work. They can be stored in the refrigerator, in an airtight container, for up to 1 to 2 days.
If you liked this recipe, also try Giusina’s eggplant and pasta rolls, grilled eggplant rolls, the rice-filled version, or the salmon version.
Ingredients
Long eggplants
2
Cooked ham
250 grams
Smoked provola
200 grams
Fresh basil
QB
Grated Parmesan cheese
QB
Sale
QB
For the tomato sauce
Tomato puree
400 grams
Garlic
1 clove
Fresh basil
QB
Extra virgin olive oil
QB
Sale
QB
How to prepare eggplant rolls
Step 1
Begin by slicing the eggplant into thin slices, about 2 to 3 mm thick, using a sharp knife or a mandolin. Place them on a baking sheet lined with parchment paper, season with salt, and bake at 200°C for about 15 minutes.
Step 2
Meanwhile, prepare the sauce: sauté the garlic in a pan with a drizzle of oil, then add the tomato paste, season with salt, and cook gently for about 20 minutes. Finally, season with a few basil leaves and remove from the heat.
Step 3
Once cooked, remove the eggplants from the oven and fill each slice with cooked ham, a basil leaf, and smoked provola.
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