Baked eggplant rolls Aubergine cannelloni with sausage ragout

Execution
easy
Preparation time
20 min
Cooking time

30 min

Portions

4

How to prepare: Baked eggplant rolls

Preparation Baked eggplant rolls - Step 1

Preparation Baked eggplant rolls - Step 1

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.

Preparation Baked eggplant rolls - Step 2

Preparation Baked eggplant rolls - Step 2

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.

Preparation Baked eggplant rolls - Step 3

Preparation Baked eggplant rolls - Step 3

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.

Preparation Baked eggplant rolls - Step 4

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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