Eggplant rolls are more than just baked pasta

When you want to bring something tasty to the table but don't want to make traditional baked pasta, eggplant can be the perfect solution. Grilled eggplant rolls allow you to create a tasty dish starting with thin, tender slices, used as a true wrap. The result is an inviting dish that can be served as a hearty appetizer, a main course, or a main course at a family meal.

The preparation doesn't require particularly complicated steps, but it's important to treat the eggplant correctly. The slices must be thin enough to be rolled up without breaking, and grilling them makes them soft and flavorful without weighing them down. Once stuffed, they are rolled up and arranged neatly on the baking sheet before final baking. It's the baking that completes the recipe, blending all the flavors and creating stringy, flavorful eggplant rolls that make you want to serve them immediately.

Ingredients for preparing eggplant rolls

• 2 large aubergines
• 200 g of cooked ham
• 200 g of scamorza cheese
• 400 g of tomato puree
• Salt to taste
• Black pepper to taste

Step-by-step procedure for eggplant rolls

• Wash the eggplants thoroughly, pat them dry, and remove the ends. Cut them lengthwise into even, thin slices. This will allow them to be easily rolled up after cooking.
• Heat a grill or griddle pan very well and arrange a few eggplant slices at a time. Grill them on both sides until they're tender and the characteristic grill marks appear.
• Gradually transfer the cooked eggplants to a plate and let them cool. Avoid using them immediately: a few minutes of rest will make them easier to handle during the filling.
• Meanwhile, prepare the tomato sauce. Pour the passata into a saucepan with a drizzle of extra virgin olive oil, season with salt, and let it simmer. Add a few basil leaves to give the sauce a fresh, Mediterranean flavor.
• Cut the scamorza into pieces or strips the size of the eggplant slices. It's important not to overfill, otherwise the rolls may open during cooking.
• Lay a slice of eggplant on the work surface and arrange the cooked ham and a piece of scamorza on top. Gently roll the eggplant up, starting from one end, until you have a compact roll.
• Repeat the same process until you've used up all the eggplant and filling. If necessary, you can arrange the rolls with the seam facing down to prevent them from opening.
• Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the rolls side by side, trying not to leave too much space between them.
• Cover the rolls with more tomato sauce and finish with a generous sprinkling of grated Parmesan cheese. Add a drizzle of extra virgin olive oil and, to taste, a grind of black pepper.
• Transfer the dish to a preheated oven and bake until the cheese has melted and the surface is lightly browned. Baking makes the rolls soft inside and appetizing on the outside.
• Remove from the oven and let rest for a few minutes before serving. Garnish with a few fresh basil leaves and serve the rolls while still hot and chewy.

A tray of eggplant rolls shows you don't always need baked pasta to serve something rich and gratin. Grilled eggplant encases a flavorful heart, while tomato and cheese complete the dish with a stringy note that's captivating from the first bite. Prepared ahead of time and baked just before serving, these rolls are also a practical option for larger gatherings: a simple, delicious, and Mediterranean-inspired alternative to baked pasta, perfect for savoring down to the last bite.