tuscan eggplantAt the end of  summer we want to enjoy the last beautiful aubergines/eggplants. In addition to the Parmigiana and many other dishes, we like to make simple eggplant rolls in a light variant. They can be served as an appetizer or as a main course, depending on the occasion.

2 aubergines /eggplants  

2 spoonfuls white flour

2   mozzarellas

8 slices of cooked ham or mortadella

250 gr. Tomato purèe

White wine

3 spoons of Extra virgin olive oil

Black pepper

Salt

Parmigiano

10-01-2007-26Slice the aubergines lengthwise. Place them in layers in a colander with some salt and cover them.  Put a weight on top and leave them aside for at least one hour.

 Wash and dry the slices of aubergine and  cook them 10 minutes in the oven .

Slice the mozzarellas.

Then on each slice of  aubergines, place a slice of ham and a slice of mozzarella.

Sprinkle with salt and pepper and roll.

rolled auberginePass the rolls in flour and cook in a pan with the extra virgin olive oil  till they get some color on each side.

rolled eggplant 2Then pour the white wine, and tomatoe purèe.Cook them for15 minutes.

Serve them with grated Parmigiano grated on top.