Eggplant Parmigiana Rolls
Eggplant Parmigiana Rolls are a delicious and easy idea for a second course or as an appetizer.
Just mentioning it is enough for there to be an ovation at the table.
She is the queen of unique dishes, the consoler of dejected moods:
THE EGGPLANT PARMIGIANA!
A recipe shared and disputed as origins from north to south: Emilia Romagna, Campania (Parmigiana 'e mulignane) and Sicily (Parmiciana or Patrociane) with some variations of ingredients and methods of composition, but all absolutely fabulous! Have you ever wondered why it's called that? The name "Parmigiana" derives from the Sicilian "Parmiciana", which in dialect indicates the pile of wooden slats of the shutters: in fact, think about how the aubergine slices are arranged in the pan and you will notice the similarities. Few ingredients such as tomato, fried eggplant, basil and cheese, lots of flavor for a symbolic dish of Mediterranean cuisine!
This version is very light and easy to make! In fact, instead of frying the eggplants you only grill them!
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Eggplant parmigiana is a famous Italian dish.
The variations of this dish are numerous, as often happens with the iconic dishes of our cuisine. In addition to the version with grilled aubergines, some recipes call for the use of eggs, others for cooked ham and we could continue. Cook them as you like them but this version is really guilt-free!
- 1 1 eggplant
- 1 1 mozzarella (sliced)
- fresh basil (to taste)
- salt and pepper (to taste)
- 1 tbsp evoo
- 1/3 cup tomato sauce
- 1 tbsp Parmigiano Reggiano
Cut and grill the eggplant with 1 tbsp of olive oil.
Better if you use an oil sprayArrange the eggplant slices on a flat surface and add a basil leaf and a mozzarella slice.
Roll it up and cook in the oven or air fryer for 5 minutes.
Garnish with tomato sauce and more basil leaves.
Enjoy hot or cold.
Store the eggplant parmigiana in the refrigerator in an airtight container for 1-2 days.
They can be frozen after cooking and, if necessary, defrosted in the refrigerator before reheating.
Tips:
The perfect aubergines for this recipe are large, oval, a beautiful dark purple and shiny and, to the touch, they must be firm, neither too hard nor too soft. But the long Neapolitan ones are also fine.
