Baked Eggplant, Basil and Mozzarella Rolls

(5 votes)

2 eggplants, sliced thinly lengthwise
5 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons pesto
1 1/2 cups mozzarella, grated
basil leaves, torn into pieces
salt and pepper
fresh basil leaves to garnish
salt and pepper

Sprinkle the eggplant slices liberally with salt and leave for 10-15 minutes to extract the bitter juices. Turn the slices over and repeat. Rinse well with cold water and drain on paper towels.

Heat the olive oil in a large skillet and add the garlic. Fry the eggplant slices lightly on both sides, a few at a time. Drain them on paper towels
Spread the pesto onto one side of the eggplant slices. Top with the grated Mozzarella and sprinkle with the torn basil leaves. Season with a little salt and pepper. Roll up the slices and secure with wooden toothpicks.

Arrange the eggplant rolls in a greased ovenproof baking dish. Place in a preheated oven, 350 degrees F and bake for 8-10 minutes.

Transfer the rolls to a warm serving plate. Scatter with fresh basil leaves and serve at once.

This recipe serves: 4


Comments:

i like the taste of eggplant so i was disappointed that i couldn't taste the eggplant in this recipe
Anonymous, Location not stated.

This makes a great appetizer. You can bake the slices instead of frying them.
R, Chicago

This makes a great appetizer. You can bake the slices instead of frying them.
R, Chicago


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