Aubergine rolls

Involtini di melanzane

Italians are used to have pasta or rice or a soup as "primo piatto" (first course), followed by "secondo piatto" (second course) consisting of vegetables and proteins, separate or mixed in a single recipe. Here I present you the aubergine rolls - simply heaven! Filled with ham and cheese, covered in tomato sauce and baked in the oven, they provide you in a single dish all the vegetable and protein needs in an easy way. Leave out the ham if you opt for a vegetarian option. Ingredients for 4 people:

1. 1 large aubergine

2. 8 slices ham

3. 8 slices scamorza cheese or similar

4. 250 ml passata sauce - homemade or shop bought

5. Fresh parsley and fresh basil

6. 40 g grated Parmesan cheese

7. Oil for pan frying

8. Salt to taste

Method:

1. Wash and slice aubergine into 8 lengthwise pieces. Sprinkle with salt and put between kitchen paper. Leave for 5 mins to draw out the water. Heat some oil in a pan and fry until golden brown.

2. Put cheese and ham on top of each slice and roll up and put in a baking tray lined with parchment paper.

3. Pour passata sauce over, sprinkle with chopped parsley and basil then add the Parmesan. Pop in a preheated oven for about 15 mins at 180 degrees.