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Eggplant rolls with tomato and mozzarella

  • 45 min
    • Preparation 20 min
    • Cooking 25 min

Ingredients

4 People
  • 2 Eggplants
  • Olive oil
  • Sea salt and pepper
  • 75 ml Tomato sauce
  • 50 g Grated Parmesan cheese
  • 125 g Mozzarella
  • 1 Large beef tomato
  • 4 Basil stalks
  • Curly parsley
  • Toothpicks to secure if necessary

Preparation

Step 1
To prepare, wash the eggplants thoroughly and cut lengthwise into thin slices. Then place the eggplant slices in a sieve, season well with salt and leave to soak in water for about half an hour.
Eggplants
Sea salt and pepper
Step 2
In the meantime, slice the tomato, cut it in half and place it on the side. Cut the mozzarella to a similar size and rinse the basil and parsley. Carefully pat the eggplants dry with some kitchen paper. Then fry them on both sides for 3 minutes. Drizzle with a little olive oil.
Olive oil
g Mozzarella
Large beef tomato
Basil stalks
Curly parsley
Step 3
Now spread a teaspoon of tomato sauce on each of the eggplants. Top each with a slice of tomato, mozzarella and a basil leaf. Season as required.
Sea salt and pepper
ml Tomato sauce
Step 4
Then roll up the eggplants and secure with a toothpick if necessary. To serve, arrange the eggplant rolls on a plate with parsley.
Toothpicks to secure if necessary

You might want to complete with

Cutlery Set Fächer, Cromargan protect®, 66-piece
Cutlery Set Fächer, Cromargan protect®, 66-piece
€699.00 MSRP €999.00
Incl. 19% VAT | excl. shipping cost