Monday, April 22 2024

The recipe for eggplant rolls falls under those easy preparations suitable for all occasions when you are looking for a dish that is quick to make and does not require special skills in the kitchen.

All it takes is a few ingredients and this tasty main course is ready!

When we talk about rolls, we are used to thinking almost instinctively of meat ones, prepared with slices of veal or loin (if you love loin rolls we have an idea for you!).

With this recipe, however, we want to tell you how easy it is to prepare them even starting from a vegetable that is almost always present in the fridges of our kitchens: eggplant.





  • 1 medium eggplant
  • 20 slices of cooked ham (prosciutto cotto)
  • 1 cup of mozzarella cheese, diced
  • 1 cup of tomato sauce
  • Parmigiano Reggiano cheese, grated to taste
  • salt and pepper to taste



First, we retrieve the eggplant and cut it lengthwise, resulting in slices between 0.12 and 0.16 inches thick (the thickness depends only on your preference).

Then heat a griddle over high heat and, once hot, grill the eggplant slices on both sides for one or two minutes.

Then, let them cool on a plate.

Once cooled, take one eggplant slice at a time and place a slice of ham on top.

We add mozzarella cheese and a slice of ham to the filling and wrap the roulade, securing it with the aid of a toothpick.

We repeat the operation until we run out of ingredients and, in the meantime, preheat the oven to 330 F in static mode.

For final cooking, we spread two or three tablespoons of tomato sauce on the bottom of the baking dish and arrange the previously prepared roulades on it.

Once the pan is filled, we cover the top of the rolls with two or three additional tablespoons of sauce, spreading it over the entire contents.

We season with a generous pinch of salt and a pinch of pepper, followed by a generous sprinkling of grated Parmigiano Reggiano cheese.

Bake for 10 minutes at 390 F, followed by two minutes in grill mode at 480 F.

Here are the eggplant rolls finished, to be served warm and with the cheese nicely melted and stringy!

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