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Baked eggplant rolls: with mozzarella

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THE baked eggplant rolls with mozzarella are a tasty and light second course. Try the recipe with tomato and mozzarella!

Finally the eggplant season! I was looking forward to this moment as I love them madly. They are so versatile that you can really prepare everything such as: le Eggplant A Mushroom, boat aubergines, Puff pastry pie with eggplant, eggplant parmigiana and much more! And just this morning, as soon as I spotted them at the market, I couldn’t resist stocking up and filling the fridge with lots of aubergines, ideal to consume these days as we like best.

It didn’t take me much to organize myself in the kitchen with the ingredients I had available. And here they are ready in a few minutes mine eggplant rolls with mozzarella. For this recipe, in fact, I stuffed the rolls with tomato sauce and lots of mozzarella which, once cooked, spins like a treat! 😉

THE eggplant rolls they are prepared in a few minutes and are perfect to serve both as an appetizer and a tasty second course. I warn you that the whole family really likes them and to proceed with double the doses because they end immediately! 😀


Print Recipe


Aubergine rolls with mozzarella

The aubergine rolls with mozzarella and tomato are a tasty and quick idea to serve both as an appetizer and as a main course! Try the quick recipe!

Preparation time 15 minutes
Cooking time 25 minutes


Instructions

  1. Peel and cut the aubergines at both ends and cut into two parts. From the two parts obtained, obtain many thin slices of aubergine. I recommend not to make them too thin otherwise they will break. They should be about 5mm.

  2. Leave them grilled, on both sides, in a very hot non-stick pan or a cast iron griddle. Once ready, keep aside.

  3. Prepare the tomato sauce by pouring the puree into a pan with the salt, the unpeeled garlic and the fresh basil. Let it cook and reduce over low heat for about 10 minutes. Once ready, keep aside.

  4. Cut the smoked cheese into cubes and keep it aside as well. Now you have all the ingredients ready to assemble the rolls: take a slice of grilled aubergine and add a spoonful of tomato along the entire surface, a few cubes of smoked cheese and roll up.

  5. Place the rolls obtained in a pan suitable for cooking in the oven where you have placed a little tomato sauce on the bottom. Arrange them side by side.

  6. Sprinkle more tomato sauce on the rolls, a sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil. Preheat the oven to 200 ° fan mode and bake the rolls when it is hot.

  7. Cook for about 15/20 minutes, until a crust has formed on the surface. Remove from the oven, let it cool and serve racy!

  • You can grill the eggplant and tomato sauce in advance.
  • Once ready, they can be kept in the fridge until the next day. Before serving them, I recommend that you put them in the microwave for a few minutes to allow the mozzarella to melt.
  • They can also be served cold if you like.
  • Store leftovers in an airtight container for up to 3 days.
  • If you don’t have aubergines, try them with courgettes. They will be delicious anyway!

For the extra touch of taste try frying the eggplant instead of baking them and follow the rest of the recipe. They will be divine! 😉

Try my recipes and tag me on Instagram adding my tag #incucinaconanna #annaontheclouds

You will be shared again in the stories!

Soon,

Anna

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