The aubergine roll stuffed with tomato and mozzarella is a light and very good second course , which can be prepared in a few minutes and cooked in the oven . The aubergines cut into slices and cooked in the oven are stuffed with mozzarella, Emmental, tomato and seasoned with oil, salt, black pepper, garlic and chilli powder . Once ready, they are baked again with a sprinkling of breadcrumbs and parmesan .

This dish can be enjoyed both hot and cold, depending on your taste.

TRY THIS RECIPE TOO

Eggplant roll: the recipe for the original and tasty dish
Ingredients
MOZZARELLA
50 g
EMMENTAL CHEESE
40 g
OLIVE OIL
4 tbsp
TOMATOES
2
EGGPLANT
2
GARLIC
2 segments
SALE
1/2 tsp
BLACK PEPPER
1/3 tsp
CHILLI POWDER
1/4 tsp
BREAD CRUMBS
q.b.
PARMIGIANO
q.b.
BASIL
q.b.
How to prepare the aubergine roll stuffed with tomato and mozzarella
Cut the aubergines into slices. Place them on the oiled baking tray, season them with salt and cook them in the oven at 190°C for 20 minutes.

Cut the mozzarella, Emmental and tomatoes into cubes.

Mix the oil with the garlic, salt, pepper and chili powder.

Brush the seasoned oil on the cooked aubergine slices and distribute the tomatoes, Emmental and mozzarella.

Garnish with basil, parmesan and breadcrumbs.

Roll everything up and sprinkle more parmesan and breadcrumbs on the surface.

Bake for another 20 minutes.

Advice
The filling that we propose is the classic one, but if you want to make the roll more substantial, you can also add some cooked ham .

storage
Store the leftover roll in an airtight container to place in the fridge . Remember to consume it within a couple of days at most.