Baked vegetables with aromatherapy oil allaglio
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Eggplant Rolls With Sauce
ingredients
servings
4
Aubergine
1 unit
Turkey breast
100 oz
Smoked provola cheese
50 oz
Red tomatoes
15 unit
Grated Parmesan cheese
2 spoons
Iodized salt
to taste
Pepper
to taste
second courses from Italy - Campania
Eggplant Rolls With Sauce
Eggplant Rolls With Sauce
ready in
40 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Eggplant Rolls with Sauce are an excellent second course, light and complete, quick and easy to prepare, but we can also use them as a hot appetizer and stuff them as you prefer. Stuffed with meats, cheese, ham, provola, mozzarella, ricotta, and more, in short, you can prepare in a thousand ways, just use what you have in the fridge and become a tasty empty fridge.
preparation
step 1
Wash, check, slice the aubergine. Grill the slices on both sides and set aside.
step 2
Now we prepare the eggplant rolls with the sauce: on each slice of aubergine, place half a slice of turkey breast and a few pieces of smoked provola, then roll to form the rolls, continue until the end.
step 3
Prepare the sauce: wash and cut the tomatoes coarsely, in a pan put a little oil and a clove of garlic, as soon as the garlic turns blond, remove it and add the tomatoes, cook the tomato for 10 minutes, add salt and remove from fire.
step 4
Take a baking dish and make a base with the tomato sauce, lay on this base the rolls prepared side by side well, finally on the rolls break a bit of turkey breast and a little of provola
step 5
Cover the aubergine rolls with the remaining tomato sauce. Sprinkle the surface of the eggplant rolls with the grated cheese and bake at 200 degrees for 10 minutes.
step 6
After the churning time and leave to cool just a little, just to not burn, and serve the eggplant rolls with sauce.
