Eggplant rolls are the perfect solution for those last-minute moments: I’m hosting a cocktail party at home—what can I make that’s tasty and easy to prepare?
And ideally, something that doesn’t force me to make a different dish for the little ones
and the grown-ups… maybe!
Like all eggplant dishes, they’re even better when made in the summer
because you can take advantage of in-season eggplants.
1. Wash the eggplants under running water and dry them thoroughly. Trim the ends and slice them lengthwise into thin slices, about 1 cm thick.
2. Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with a little Olive Oil , then season with salt and pepper,Olive Oil distributed. Bake at 180°C for about 15 minutes, until the eggplant is tender and golden brown.
3. While the eggplant is cooking, cut the cooked ham into thin strips and the mozzarella into slices. Combine the cooked ham, mozzarella, and breadcrumbs in a bowl, then season with salt and pepper.
4. Once cooked, remove the eggplant slices from the oven and let them cool for a minute. Spread a little filling on each slice and gently roll each slice up.
5. Lightly grease a baking sheet with a drizzle of Olive Oil and arrange the rolls with the seam side down. Drizzle a little tomato sauce over the rolls to enhance their flavor.
6. Bake at 180°C for about 20 minutes, until the mozzarella has melted and the top is golden brown. Remove the rolls from the oven, garnish with fresh basil leaves, and serve hot.
Eggplant Rolls: 3 Steps to Making Them Really Delicious
Eggplant rolls have another great advantage: they’re hard to mess up, even if you’re in a hurry or making them for the first time. But if you want them to turn out really well, there are a few little tricks that make all the difference:
Choosing eggplants:
Long varieties are particularly well-suited for cutting into even slices; important: don’t just pick any eggplant—choose the firmest ones with shiny skin.
How to slice the bread:
Don’t slice it as if it were Pandoro: cut thin slices and lightly toast them to soften them, making them easier to roll and giving them a nice smoky flavor.
Tasty filling:
You can make the filling however you like, just be sure to balance the flavors and textures. If you’d like a vegetarian option, we recommend ricotta and spinach, pesto, or tomatoes and basil.
Olive Oil, Wine, and Beer: Pairings for a “Rustic Mediterranean” Style
A trio that combines the savory flavor of cooked ham, the creaminess of stringy mozzarella, and the sweet tang of tomato sauce, not to mention the smoky note of grilled eggplant.
Olive Oil: “Fruttato” Extra Virgin Olive Oil Medium-bodied, with herbal notes and hints of fresh almond: when used raw, it pairs well with prosciutto, mozzarella, and basil, while its mild bitterness brings out the flavor of grilled eggplant skin.
Wine: Maior Montefalco Sagrantino DOCG
A full-bodied red with notes of plum, cocoa, and sweet spices; its dense tannins “cut through” the sweetness of the mozzarella and complement the savory flavor of the cotto, holding their own against the intensity of the tomato. Serve at 16 °C.
Beer: Cotta 68, Italian Strong Ale
A hazy golden color, with aromas of acacia honey, light caramel, and herbaceous hops: the malty smoothness complements the breadcrumb topping, while the slightly bitter finish cleanses the palate.
Now that we’ve let you in on all the secrets, it’s time to make your eggplant rolls. Enjoy your meal!
Eggplant Rolls: 3 Steps to Making Them Really Delicious Eggplant rolls have another great advantage: they’re hard to mess up, even if you’re in a hurry or...
Eggplant Rolls: 3 Steps to Making Them Really Delicious Eggplant rolls have another great advantage: they’re hard to mess up, even if you’re in a hurry or...
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