- eggplant - 4 pieces (small or 2 medium)
- salt - 1/2 Teaspoons (plus coarse salt to taste)
- olive oil - 1 st. a spoon
- garlic - 2 teeth
- red pepper flakes - 1/4 teaspoons
- a bank of chopped tomatoes - 1 piece (450 g)
- fresh basil - 1/4 cup
- cheese Provolone - 16 Slices (thin)
- Parmesan cheese - 15 Grams
1. Peel two opposite long sides of each aubergine. Cut each eggplant along slices 6 mm thick. Sprinkle the slices on both sides with salt and set aside for 30 minutes. Preheat the olive oil in a medium frying pan over medium heat. Add chopped garlic and red pepper flakes. Fry, stirring constantly, until the appearance of flavor, about 30 seconds. Add the tomatoes and a teaspoon of salt. Fry, stirring until the sauce thickens, 8-12 minutes. Remove from heat and mix with a large sliced basil. 2. Preheat the grill over medium heat or lather the large baking tray with foil and heat the oven to 230 degrees. Brush off all the remaining crystals of salt from the eggplant, dry the slices with paper towels and sprinkle oil on both sides. Fry eggplants on the grill for about 4 minutes, turning over once, or bake in the oven for 20 minutes, also turning once. Lay the slices of eggplant on the work surface. Put on each slice a piece of cheese Provenol and wrap the eggplant rolls, starting from the short end. 3. Then roll rolls in grated Parmesan cheese and fasten with a toothpick. Repeat with the remaining eggplant and cheese. Lay the rolls in small form, pour tomato sauce and bake in preheated to 220 degrees oven for about 10 minutes until the cheese melts. 4. Place the rollatini on a plate with crispy bread.
Servings: 8