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Emilia eggplant

 

Eggplant rolls @

 

Slice the eggplant andleave them in soak. After 20 minutes, smear them with olive oil and cook the plate.

Make a sauce dense enough with the tomatoes.

Chop the bologna, stacking boiled and mashed potatoes, egg, grated cheese and bread crumbs; add salt and pepper. Mix well and roll up the eggplants with this mixture inside.

In a baking dish a layer of tomato sauce, put the rolls, cover with more sauce and grated cheese to rain.

Bake at 200 degrees for 15 minutes in a hot oven.

 

LARGE EGGPLANTE n. 1
BOLOGNA (2 thick slices) gr. 200
TOMATOES gr. 500
POTATOES n. 3 o 4
EGG n. 1
BREAD CRUMBS tablespoon 2
GRATED CHEESE enough  
SALT, PEPPER, E.V.OLIVE OIL enough  
     

Involtini di melanzane