Eggplant rolls with sun-dried tomatoes, prosciutto and mozzarella
4 servings
25 minutes
Eggplant rolls with sun-dried tomatoes, prosciutto, and mozzarella are an elegant dish of Italian cuisine that embodies the richness of Mediterranean flavors. Thin slices of eggplant fried to a golden crust serve as a soft base for delicate prosciutto, stretchy mozzarella, and aromatic sun-dried tomatoes. Their combination creates a harmony of salty, sweet, and creamy tastes. These rolls are perfect for both festive tables and exquisite dinners with loved ones. Historically, eggplant is widely used in Italian gastronomy, and its union with meat and cheese pays homage to regional traditions. Baked rolls are served hot and can be complemented with fresh herbs and a drizzle of balsamic cream for depth of flavor. This dish enchants with both its aesthetics and the sophistication of culinary execution.
1
Cut the eggplant into thin slices. You should get about 10 pieces. Place in a colander and sprinkle with salt. Leave for 1 hour, then rinse and dry.
- Eggplant: 1 piece
- Salt: 2 tablespoons
2
Dip each piece in lightly beaten eggs, then coat in breadcrumbs.
- Chicken egg: 2 pieces
- Breadcrumbs: 2 glasss
3
Preheat the oven to 190 degrees.
4
Heat olive oil well in a pan. Fry the eggplant pieces on both sides until golden brown. Dry on a paper towel.
- Olive oil: to taste
- Eggplant: 1 piece
5
Slice the tomatoes into thin strips and place them on pieces of eggplant. Then add a slice of ham and a piece of mozzarella on each. Roll them up and secure with a toothpick.
- Sun-dried tomatoes in oil: 5 piece
- Prosciutto: 10 pieces
- Mozzarella cheese: 10 pieces
6
Transfer to a greased baking sheet and bake for 7-10 minutes.
- Olive oil: to taste
