Pizzaiola aubergine rolls

Simply irresistible: these eggplant rolls can only be called that!

And after all, how can I describe a filling where a pulpy sauce meets stringy cheese?

Come on, to describe it, you really have to try it, and then here it is today’s recipe: easy, tasty and mouth-watering.

MAKES AB. 10 rolls

READY IN 30 ‘

INGREDIENTI:

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 teaspoon chopped onion

1 cup tomato puree

2 tomatoes

salt and oregano to taste

2 eggplants

extra virgin olive oil to taste

Salt to taste

Cheese to taste

extra virgin olive oil to taste

4 tablespoons breadcrumbs

STEP 1: MAKE THE SAUCE

Fry onion in oil until golden,

Add tomato puree,

then chopped tomatoes, salt and oregano.

Cook for about fifteen minutes on low heat, covering the pan with a lid.

The sauce will thicken as you can see in the pic (if not, continue cooking for a few more minutes).

STEP 2: GRILL THE EGGPLANTS

Slice the aubergines thinly lengthwise.

Place the slices on a very hot grill pan greased with a drizzle of oil, add a sprinkling of salt and cook turning them on both sides.

STEP 3: STUFF THE AUBERGINES

Take a slice of grilled aubergine, stuff it with a spoonful of tomato sauce and a sprinkle of cheese.

For this recipe, i recommend not to use a watery cheese (therefore not mozzarella) to prevent it from coming out of the roll during cooking.

Now wrap the rolls

and stick them in a wooden skewer.

Place the skewers to a baking sheet lined with parchment paper greased with oil, sprinkle with breadcrumbs and add a drizzle of oil on top as well.

STEP 4: COOK

Bake the rolls in preheated oven at 220 ° C for the time necessary to brown them (10 minutes are enough), alternatively you can grill them on a hot grill for a few minutes.