Cheesy Baked Eggplant Rolls
Slice the eggplant into six slices lengthways and brush with olive oil.
2 mozzarella balls
5 ounces parmesan, grated, plus extra for the sauce
7 ounces fresh breadcrumbs
small bunch flatleaf parsley
1 cup béchamel sauce
2 red peppers, sliced
2 yellow peppers, sliced
2 garlic cloves
small bunch basil
Griddle or grill until striped and golden, but not crispy.
Whizz up the parmesan, one of the mozzarella balls, the parsley and the breadcrumbs in a food processor.
Roll small handfuls of the mix in the eggplant to make rolls. Pack the rolls into a baking dish.
Meanwhile slowly cook the peppers in olive oil and garlic until soft. Add a splash of balsamic vinegar.
Take the béchamel and add some parmesan, and torn up mozzarella. Spoon this over the rolls and bake in a hot oven for 15 minutes until the béchamel goes golden.
To serve spoon some peppers onto the plate and lay the rolls on top.
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