Two eggplants, sliced about 1/2 centimeter thick.
• Arrange on a baking sheet lined with baking paper.
• Spray with oil and place in an oven preheated to 200 degrees. Bake for about 7 minutes.
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• Remove from oven and cool at room temperature.
Cheese mixture:
Half a cup of grated mozzarella cheese
Half a cup of cream cheese
Half a cup of yellow cheese
1 large onion, cut into small cubes, fried until browned
salt
Black pepper
Nutmeg
• Mix all the ingredients in a bowl. For those interested, this is the stage where you can add herbs as you see fit. Parsley, coriander, thyme, rosemary.
How to prepare:
Place a spoonful of filling on each eggplant slice and roll into a roll.
For coating:
1 cup flour
2 eggs
3 cups golden breadcrumbs + a little salt
• Coat the eggplant rolls in the order of flour, egg, breadcrumbs, egg, breadcrumbs.
• It is very important to coat the eggplant rolls twice in breadcrumbs, which will provide an especially crispy coating, and will also prevent any cheese from escaping when in contact with the hot oil, when frying.
• It is important to fry the rolls when they are at room temperature, so that the outside is not cooked to a nice golden color, and the filling inside is still cold.
• If you're interested, you can serve the eggplant rolls as is. But my recommendation is to make a creamy pesto sauce and serve them together.
For the pesto sauce:
1 bunch basil leaves, about a cup of chopped leaves
Half a cup of pine nuts or alternatively almonds
Half a cup of olive oil
2 cloves of garlic
salt
Black pepper
• Place all ingredients in a blender and blend until smooth.
Pesto Cream Sauce:
2 tablespoons butter
1 chopped shallot
250 ml sweet cream
2 tablespoons pesto sauce
How to prepare:
• Put the butter in a small saucepan and add the shallots and fry briefly until translucent. Add the cream and pesto sauce and cook over low heat until softened.
• You can add about a quarter cup of grated Parmesan cheese to the creamy pesto sauce, which will give it a richer flavor.
