Ingredients
FOR THE DOUGH
MINCED VEAL
500 gr
STALE BREADCRUMBS
100 gr
GRATED PARMESAN CHEESE
30 gr
EGG
3
CHOPPED FRESH PARSLEY
2 tbsp
GARLIC
1/2 clove
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
FOR THE FILLING
THINLY SLICED ​​COOKED HAM
150 gr
SLICED ​​SCAMORZA
150 gr
YOU ALSO NEED THEM
LONG AUBERGINES
3
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
The meat and aubergine roll is a tasty and succulent second course , ideal to bring to the table for Sunday lunch with the family or a special dinner in the company of guests. This is the richest and most elaborate variant of vegetarian aubergine meatloaf , prepared here with a mixture of minced veal and a dark filling of cooked ham and cheese, perfect for cooking in advance and then heating in the oven just before serving.

To make it, simply cut the long aubergines into thin slices about 1/2 cm thick, then grill them on a hot plate and then place them on a sheet of baking paper, overlapping them slightly, to form a rectangle. The minced meat, previously mixed in a bowl with the eggs, the stale breadcrumbs, the chopped garlic, the chopped parsley and the grated parmesan, will then be distributed on the rectangle of vegetables and finally stuffed with slices of cooked ham and smoked scamorza .

Once you have formed a cylinder, all you have to do is bake it at 180°C for half an hour, wrapped in baking paper, and then leave it to cook uncovered for another 20 minutes: the result will be a delicious and stringy roll to be served, warm or at room temperature . environment, with a side salad or with a more enjoyable portion of baked potatoes .

If you then wish to replace the scamorza with slices or provolone, and then choose your favorite ingredients for the filling such as bresaola, mortadella, Milan-type salami, but also roasted peppers or sautéed courgettes, to be incorporated into small pieces into the meat mixture . For a more aromatic result you can wet the stale bread crumbs with a drop of white wine and then squeeze it carefully, or you can add a mix of spices and aromatic herbs according to your personal taste.

Find out how to prepare the meat and aubergine roll by following the step-by-step procedure and advice. If you liked this recipe, also try the crusted or pan-fried meatloaf .

How to prepare meat and aubergine roulade

Step 1
Wash the aubergines, arrange them on a cutting board
1
and dry them with a clean towel.

Step 2
Cut them lengthwise into slices about 1/2 cm thick
2
.

Step 3
Grill the aubergines on both sides on a hot griddle
3
, taking care to cook them well without leaving them raw: in this way, when forming the roll, they will be easier to roll.

Step 4
Collect the ground meat in a bowl and add the eggs
4
.

Step 5
Add the grated parmesan
5
and season with salt.

Step 6
Pour in the stale breadcrumbs
6
.

Step 7
Perfume with the chopped garlic clove and parsley
7
, and season with a drizzle of extra virgin olive oil.

Step 8
Mix the ingredients roughly
8
.

Step 9
Continue kneading with your hands until you obtain a homogeneous mixture
9
.

Step 10
Arrange the aubergine slices on a sheet of baking paper
10
, overlapping them slightly.

Step 11
Continue in this way until you form a rectangle
eleven
and season with a pinch of salt.

Step 12
Spread the meat mixture over the aubergines
12
.

Step 13
At the end you will have to obtain a uniform layer
13
.

Step 14
Stuff with slices of cooked ham, leaving a few centimeters of space in the upper part of the rectangle to prevent the filling from coming out when closing the meatloaf, and overlap the slices of scamorza
14
.

Step 15
Roll up the meatloaf starting from the long side
15
, until it forms a narrow and compact cylinder.

Step 16
Place the roulade on a baking tray, season it with a drizzle of oil
16
and bake it at 180°C, wrapped in baking paper, for about 30 minutes. Once the time has passed, remove the baking paper and continue cooking for another 20 minutes.

Step 17
Once cooked, take the meat and aubergine roll out of the oven, let it cool and transfer it to a serving plate. Cut it into slices
17
, bring to the table and serve.

storage
The meat and aubergine roll can be kept in the fridge, in an airtight container, for a maximum of 2 days .