Thinly sliced eggplant is grilled then rolled with a cheesy filling, topped with tomato passata and more cheese and baked until bubbling and golden.
- 3 large eggplant
- 3 1/2 oz / 100g crumbled fetta
- 3 1/2 oz / 100g finely chopped mozzarella
- 4 tablespoons grated parmesan
- 4 tablespoons olive oil
- 2 tablespoons breadcrumbs
- 1 crushed garlic clove
- 2 tablespoons freshly chopped flat leaf parsley
- salt and pepper
- 1 beaten egg.
Firstly I like to peel and sliced the eggplants into about 5mm slices. Then if the seeds a large and hard they could be bitter so salt them if that's the case. To do this , sprinkle the slice with salt and layer into a colandar. Leave for 1 hour. During this time the bitter juices will be released and drain away. Wash and dry well before proceeding.
Brush slice with olive oil and grill.
While eggplant slices are grilling , mix up the filling in a bowl.
Place a tablespoon or so of filling onto a slice of grilled eggplant. Roll up and arrange into a baking dish. This is obviously a recipe that can easily be adjusted according to how many guests you have.
Pour 700g tomato passata over the the rolls and sprinkle with 200g chopped mozzarella, a little dried oregano, a drizzle of extra virgin olive oil and season with salt and pepper.
Bake at 180C for 20-25 minutes until bubbling and the cheese is melted and golden. By this time your house should smell heavenly.
Once out, let the dish stand for at least 10 minutes before serving. Beautiful with crusty bread and a salad.