Wednesday, July 27, 2011

Baked Eggplant Rolls

This recipe brings me back to the days when I first learned to cook. 

I used to make these Baked Eggplant Rolls, better known as Involtini di Melanzane, all the time, and everyone always raved about them!

I mean, who thinks of putting EGG into EGGplant? Not me!

But by gosh, it works. 

This dish is very simple to make, and it's actually fun rolling the egg into the eggplant! I'm weird, aren't I...


Serves 6

  • Olive Oil
  • 3 Eggplants (Aubergine)
  • 4 Eggs
  • 1/3 cup plus 2 tablespoons Parmesan Cheese
  • 1/3 cup fresh Parsley
  • Salt and Pepper
  • 2 tablespoons Olive Oil
  • 2 cups Tomato Sauce (I don't usually include this because I'm not a huge fan of tomato sauce!)

♥ Preheat the oven to 350 F / 180 C
♥ Slice the eggplant (aubergine) in 1/3 inch slices lengthwise

♥ Fry in a frying pan with olive oil until lightly browned on both sides

♥ Drain the eggplant (aubergine) on papertowels  

♥ Whisk the eggs with 1/3 cup of the parmesan cheese

♥ Add the parsley, salt, and pepper

♥ Heat the 2 tablespoons of olive oil in a frying pan and pour in the egg mixture

♥ Cook until both sides are lightly browned

Once the omelet is done, place it on a chopping board and cut into strips lengthwise, then slice across the middle of them

♥ Place an omelet strip in the center of an eggplant (aubergine) slice, and roll from one end to the other

♥ Place the rolls in a lightly greased baking dish, seam side down

♥ Spoon the tomato sauce over the eggplant (aubergine) rolls and drizzle lightly with olive oil

♥ Sprinkle with the remaining 2 tablespoons of parmesan cheese

♥ Bake for 30 minutes and enjoy!

Smooches! xoxo 

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