How To Make Sicilian Eggplant Rolls: A Simple Yet Delicious Appetizer (VIDEO)
Sicilian Eggplant Rolls (Eggplant Rollatini) are a simple yet delicious appetizer option that can be prepared quickly. By stuffing thin slices of eggplant with a Sicilian breadcrumb-based filling, you can create a light and flavorful appetizer that is satisfying yet not overly heavy.
Ingredients
- 2 eggplants washed and dried
- Salt
- Extra virgin olive oil
- 1 clove of garlic peeled
- 150 ml water
- 1 tablespoon tomato paste
- 150 g breadcrumbs
- Fresh parsley chopped
- 150 g Mozzarella cheese diced
- 80 g diced ham
- 2 –3 tablespoons grated Parmesan cheese
Instructions
- Remove the stem from the eggplants and cut them into slices 3-4 mm thick lengthwise.
- Add to a pan, sprinkle with a pinch of salt, and cook over high heat until golden on both sides.
- Add 2 tablespoons of olive oil, the garlic clove, the water and the tomato paste in a non-stick pan.
- Cook for a few minutes over medium heat, then remove garlic.
- Add the breadcrumbs and stir so that it blends in with the tomato sauce, then toast for a few minutes in the pan.
- Turn off the heat, add chopped parsley and salt to taste and stir.
- Place a grilled eggplant slice on a cutting board. Top with a mixture of breadcrumbs and tomato. Add a cube of cheese and a few small cubes of ham. Roll the eggplant over the filling to form a roll. Repeat this process with the remaining eggplant slices.
- Lightly coat a baking dish with olive oil. Arrange the eggplant rolls in a single layer in the dish. Drizzle a small amount of additional olive oil over the rolls and sprinkle with grated Parmesan.
- Bake in a preheated ventilated oven at 200°C (392 °F) for about 15 minutes or until the cheese has fully melted.
- Serve the Sicilian Eggplant Rolls while hot.