Rolled Eggplant from the kitchen in Italy!


Eggplant is a staple in this region of Italy, and boy do they love it! This is a regular purple eggplant, these were long and not as fat as the ones you find here. (I was on the Almafi coast).

Peel and slice lengthwise.

If you like to soak these to help with the bitterness, you can, but we did not since they were in season and were tasted yesterday and they were great.

Fry so they are golden but still pliable enough to roll.

We dusted them with parmigiana, a square of fresh mozzarella, and a large basil leaf. Place in a dish with marinara. This mozzarella was fairly dry, and you will need it to be. If yours is not, you can cut it and leave it in a strainer for a few hours in the fridge to let some of the moisture drain out.

You can set it aside now or bake at 350 for 10-12 minutes, just so cheese is melted. You can top with fresh basil to add a gorgeous color.


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