INVOLTINI DI MELANZANE E MOZZARELLA or AUBERGINE ROLLS WITH MOZZARELLA

Aubergines are very versatile tastewise, they mix well with a lot of different vegetables and they are lovely with pasta. This is a nice little antipasto that is quite easy and fast to make.


INVOLTINI DI MELANZANE E MOZZARELLA or AUBERGINE ROLLS WITH MOZZARELLA

eggplants
mozzarella, preferably with buffalo milk but cow's milk mozzarella is ok as well.
bread crumbs
parsley, finely chopped
1 clove of garlic
tomatoes
basil
salt
extra-virgin olive oil

- Clean the aubergine and cut it lengthwise into thin slices.
- Sprinkle the slices with salt and set them aside for 10 minutes, in this way they will loose some water and thus they will be easier to roll.
- While you are waiting, mix the bread crumbs with the chopped parsley and salt it slightly.
- Chop the tomatoes finely, put them into a bowl, salt it, pour olive oil and some chopped basil over it. Let it marinate for a while.
- Dry the aubergine slices and sprinkle a thin coat of the bread cumb mix over them.
- Slice the mozzarella thinly and put one slice on each aubergine slice. Make a roll of each slice and close each of the with a tooth pick.
- Heat the olive oil in a frying pan together with the clove of garlic which you have divided in two. Fry the aubergine rolls on medium heat, take care to fry them all around.
- Serve them warm with the chopped tomatoes as in the picture.