Drive away with green broad beans and ricotta
5 recipes
Eggplant rolls with light mozzarella and topside
ingredients
servings
4
Light Mozzarella
500 oz
Tomato sauce, without salt
300 oz
Turkey breast
200 oz
Grated Parmesan cheese
1 handful
Salt
5 pinches
Pepper
2 pinches
Extra virgin olive oil
3 spoons
Oregano
a bit
Garlic
1 wedge
second courses from Italy
Eggplant rolls with light mozzarella and topside
Eggplant rolls with light mozzarella and topside
ready in
1 hour 50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A Sicilian classic revisited in a light version
preparation
step 1
Start by cutting the aubergines according to the longest side
step 2
Place them in a colander with salt and let them rest for about 10 min (passage to remove excess water) and preheat the oven to 200 degrees
step 3
Rinse the aubergines and place them in the oven for about 20 minutes, turning them halfway through cooking
step 4
Cook the sauce with a garlic clove for about 10 min adding oregano salt and pepper
step 5
Place a little sauce on the bottom of a pan and begin to form the rolls. A layer of tomato, a slice of rump and a piece of mozzarella
step 6
Cover with the remaining sauce and sprinkle with Parmesan.
step 7
Bake in a preheated oven at 180 degrees for 40 minutes
