Delicate grilled eggplant slices, filled only with Soft Goat Cheese, wrapped and placed on a fresh tomato sauce. All is topped with a generous sprinkle of 24-Month Brown Cow Parmigiano Reggiano and fresh basil leaves.
Wash the eggplants and cut them into thin slices (about half a cm) lengthwise. Arrange them on a baking sheet, salt them, and let them drain for 15 minutes, then pat them dry.
Grill the slices on a hot grill or cook them in the oven with a drizzle of oil until they are soft and golden.
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 a few torn basil leaves.
Spread a generous amount of Soft Goat Cheese on each slice of eggplant. Roll it up to form a roll and place it in a lightly greased baking dish.
Pour the tomato sauce over the rolls, generously sprinkle with grated 24-Month Brown Cow Parmigiano Reggiano and bake at 180°C for 10 minutes (just enough time to gratin).
Serve hot, garnished with fresh basil.
Store in the refrigerator, covered, for a maximum of 2 days. Reheat before serving.
Italy, Emilia Romagna
| Energy (kcal) | 44.72 |
| Carbohydrates (g) | 1.89 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 3.15 |
| of which Saturates (g) | 0.87 |
| Protein (g) | 1.75 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.03 |
