Eggplant Rolls with Mozzarella Cheese, Tomato and Fresh Basil

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two large deep purple eggplants ( consider 4 slices per person),
two balls fresh Italian mozzarella cheese (consider one slice per eggplant slice),
two fresh large size mature tomatoes (consider one slice per eggplant slice),
one cup of parmesan cheese,
fresh extra virgin olive oil,
20 black olives
30 salted capers
24 fresh picked basil leaves

Slice the eggplants by the length and grill them.

Stone the olive and chop them together with the capers

Lay the grilled eggplant on the table and put on each slice: 1 slice of tomato, 1 slice of mozzarella, 1 leaf of basil, one coffee spoon of the olive and capers mixture. Spread with salt and a drop of extra virgin olive oil.

Roll the eggplants filled as above mentioned - if one eggplant slice is not enough, lay over two slices for the length- and close them with a toothpick.

Put 2 table spoons of extra virgin olive oil in a baking pan large enough to contain all the rolls.

Spread on the top the parmesan cheese

Put the rolls in the oven at 350º F. for 15 - 20 min.

Turn the oven off and let cool down inside: this dish gives its best when eaten warm (the broth made by the mozzarella and the fresh tomatoes will solidify after 15 min)

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