INGREDIENTS
-2 large eggplants
-salt
-freshly ground pepper
-1 bunch of parsley \ basil
-2 cloves of garlic
-100ml of olive oil
-100g of grated parmesan
-3-6 tbs of bread crumbs
-fresh mozzarella
-2 peeled tomatoes
-salt
-freshly ground pepper
-1 bunch of parsley \ basil
-2 cloves of garlic
-100ml of olive oil
-100g of grated parmesan
-3-6 tbs of bread crumbs
-fresh mozzarella
-2 peeled tomatoes
“The crunchy texture of the eggplant compliments the soft, flavor filled breadcrumbs, combined with seasonings to create a very palatable dish.”
-Will Bruce
PREPARATION
Prepare and wash the eggplants and cut them lengthwise into thin slices. Sprinkle with salt and let stand about 30 minutes to remove the bitter water of vegetation. Then wash and dry them.
Wash and dry the parsley and basil, and the finely chopped. Peel the garlic cloves, thinly and brown the bread crumbs briefly in oil. Add cheese and white bread necessary until dough is manageable. Season it.
Extend eggplant slices next to each other and distribute the mixture above. mozzarella cut into 1cm thick strips and place a strip on each slice of eggplant.
Remove the seeds from the tomatoes and cut them in dice distributed over the eggplant. Roll the eggplant rolls fasten with a toothpick and brown them in the remaining oil over medium heat.
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