Eggplant Roulade – Involtini di melanzane

Ingredients for 4 servings

  • 2 eggplants
  • 1 1/2 cup of dried breadcrumbs
  • 2 oz. of fillets of anchovy in oil
  • 4 tbsp of grated parmesan (or pecorino)
  • 1 cup of tomato sauce
  • extra virgin olive oil
  • salt
  • pepper TT

Wash and slice the eggplants; sprinkle with salt and put in a colander to drain the water in excess for about 1 hour. In the meantime, toast the breadcrumbs in a oiled non-stick pan, and set aside in a bowl. Smash the fillets of anchovy in little oil and add them to the breadcrumbs; add half of the grated cheese and mix well. Fry the eggplants and cover each slice with the prepared mixture. Roll them up and put in a baking-pan; top with sauce and sprinkle with the cheese left. Cook au gratin in warm oven for about ten minutes and serve.