Eggplant Rollatini with Cheese
Description
Perfect with meals and drinks. In traditional Italian rollatini, veal, chicken, or fish can be used instead of eggplant. If you want to make the tomato sauce more uniform, process the tomatoes in a food processor until purée consistency. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Peel two opposite long sides of each eggplant. Slice each eggplant lengthwise into 6 mm thick slices. Sprinkle the slices on both sides with salt and let stand for 30 minutes. Heat olive oil in a medium skillet over medium heat. Add minced garlic and red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and ½ teaspoon salt. Cook, stirring, until the sauce thickens, 8-12 minutes. Remove from heat and stir in coarsely chopped basil.
- 2
Step 2
2. Preheat the grill over medium heat, or line a large baking sheet with foil and preheat the oven to 230 degrees. Brush off any remaining salt crystals from the eggplants, pat the slices dry with paper towels, and drizzle oil on both sides. Grill the eggplants for about 4 minutes, turning once, or bake in the oven for 20 minutes, also turning once. Place the eggplant slices on a work surface. Place a piece of Provolone cheese on each slice and roll the eggplants into rolls, starting from the short end.
- 3
Step 3
3. Then roll the rolls in grated Parmesan cheese and secure with a toothpick. Repeat with the remaining eggplants and cheese. Place the rolls in a small baking dish, pour tomato sauce over them, and bake in a preheated oven at 220°C for about 10 minutes, until the cheese melts.
- 4
Step 4
4. Arrange the rollatini on plates and serve with crusty bread.