How to Prepare Tasty Eggplant rolls filled with ham & cheese

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Fry each slice until golden brown in the hot oil, turning once. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture. You can have Eggplant rolls filled with ham & cheese using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Eggplant rolls filled with ham & cheese

1. It's of For the rolls.
2. Prepare 2 of eggplants.
3. It's 3 slices of swiss cheese.
4. You need 3 slices of ham.
5. It's of For the sauce.
6. It's 150 ml of tomatoes sauce.
7. You need of Fresh basil.
8. It's 1 pinch of Salt.
9. You need 1 tsp of olive oil.
10. Prepare 1 cloves of garlic.

Try these delicious Eggplant Rollups filled with herbed ricotta and baked in your favorite marinara sauce. The eggplant is sliced into strips that are salted well to draw out excess moisture. Then the strips are baked until tender and noodle-like and rolled into tasty little cheese-filled bundles. Egg roll - it's a big, soft and porous omelet.

Eggplant rolls filled with ham & cheese instructions

1. Shimmer the garlic for some minute in medium fire then add the oil, the sauce, the salt and the basil and let it cook for 30 minutes in low fire..
2. Slice the eggplants in thin slices and bake them or grill them either in the oven or in a grill pan till they will become soft..
3. When the eggplants are cold enough slice a small piece of cheese and ham for every slice and make a roll with them inside,(4 rolls need 1 slice of ham and cheese). Close the roll with a toothpick at the end of each one..
4. Put them in a Lurex and with a spoon put the sauce above each roll and add if you like some parmesan..
5. Bake them in a preheated oven of around 160 degrees for 20 minutes..

This is a great base stranded for almost any delicious ingredients. In terms of the pre-preparation, egg roll is good in that you can prepare it in advance and leave in the fridge overnight, and before the arrival of guests to dump. Chop the ham finely and then the pulp of the eggplants. Heat the olive oil in a pan and fry the skins over medium heat, on both sides, until lightly Fill the aubergines with this mixture and place them in a refractory with butter. Sprinkle the bread crumbs and spread the rest of the butter cut into pieces.

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