Tasty, streamlined and with an irresistible scent: here are the baked eggplant rolls with ham, provolone and tomato sauce. A recipe ready in less than an hour: a second dish ideal for a dinner with friends or a family lunch.
Ingrediants
- 1 purple eggplant
- 150 g of sliced cooked ham
- 150 g of provolone
- 200 g of tomato puree
- grated parmesan cheese
- 1 clove of garlic
- dried oregano
- salt
- pepper
The eggplant I am summer vegetables very versatile in the kitchen, with which you can make many tasty dishes.
Like these baked eggplant rolls: the aubergines are cut into slices, passed in the oven to soften them and make it easy to form the roll, to be stuffed with provolone And Ham cooked and then cover them with a little more cheese And tomato puree.
A summer dish from racy heart: try it as second dish in a dinner with friends or in family, you will make a great impression!
If you love aubergine rolls here and you will find different variations: the vegetarian one of the aubergine, ricotta and walnut rolls, the very fresh one of aubergine rolls, cherry tomatoes and pistachios or the always stringy aubergine and courgette rolls with speck and mozzarella.
OTHER TASTY RECIPES: Fried stuffed aubergines; Eggplant Cutlets; Mozzarella in carrozza with mint aubergines
How to prepare: Baked eggplant rolls
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Portions
-
4
How to prepare: Baked eggplant rolls
To prepare the baked aubergine rolls, first clean the aubergines and cut them into thin slices with a mandolin, they must have a thickness of about 3 mm. Transfer them to a baking tray lined with parchment paper, add salt and cook for 10 minutes at 180 °. Remove from the oven and allow to cool.
Meanwhile, in a saucepan, brown the garlic in the oil and, when the garlic has turned golden, remove it. Add the tomato puree, salt, pepper and reduce over medium heat for 10 minutes. On a cutting board, place a slice of eggplant, one of cooked ham and one of provola.
Roll it all up very tightly and place in a pan with the closure side down. Proceed in this way until all the ingredients are used up. Sprinkle with the prepared tomato sauce, diced provolone in quantities of your choice, grated Parmesan cheese and dried oregano.
Bake in a preheated oven at 180 ° for 10 minutes, then brown under the grill for 3-4 minutes. Remove from the oven and serve the eggplant rolls.
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