Eggplant rolls with goat cheese mousse and 24-month aged brown cow Parmigiano Reggiano

Preparation

1. STEP 1 OF 6

   Wash the eggplants and slice them thinly (about half a cm) lengthwise. Place them on a baking sheet, salt them, and let them drain for 15 minutes, then pat them dry.

2. STEP 2 OF 6

   Grill the slices on a hot griddle or bake them in the oven with a drizzle of oil until they are soft and golden.

3. STEP 3 OF 6

   In a saucepan, heat 1 tablespoon of oil with the garlic clove. Add the peeled tomatoes, a pinch of salt and pepper, and cook for 10-15 minutes. At the end of cooking, remove the garlic and add some torn basil leaves.

4. STEP 4 OF 6

   Spread a generous amount of Goat Cheese Mousse on each eggplant slice. Roll them up to form a roll and place them in a lightly greased baking dish.

5. STEP 5 OF 6

   Pour the tomato sauce over the rolls, generously sprinkle with grated 24-month Aged Brown Cow Parmigiano Reggiano, and bake at 180°C for 10 minutes (just enough time to gratinate).

6. STEP 6 OF 6

   Serve hot, garnished with fresh basil.

General Information

Analysis

Macronutrients (100 gr)