Involtini di melanzane

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Eggplant Rolls

Total Time30

Course: Antipasto, Main Course

Cuisine: Italian

Keyword: baked, vegetable

Servings: as a main course

Calories: 402.1kcal

Start by making the sauce: Put the passata, garlic, oil and a good pinch of salt in a saucepan. If your passata is very thick, dilute it with a bit water.
Let simmer gently for 10-15 minutes, adding the basil leaves about 3 minutes before the sauce is done. When it’s done simmering, the sauce should be quite loose but not thin or watery.
Taste and adjust for seasoning; the sauce should be quite savory. Remove from the heat and set aside until needed.

Take the eggplants and remove their tops. Slice them vertically into thin but not paper thin slices. Brush them lightly with olive oil on both sides.
Heat a greased griddle or stovetop grill pan, and when it's very hot, lay down the eggplant slices. Griddle or grill them on both sides until lightly golden brown, perhaps 2 minutes a side. I
Remove the slices to a plate and season them lightly with salt. Let cool completely.

Take each slice of eggplant and place a slice of ham on top, folding or trimming the ham if needed to fit the eggplant. Then on the top (short) end, place a 'log' of cheese about the size of your pinkie. Roll the slice around the cheese. Repeat with the rest of the slices.

In a baking dish large enough to hold all the rolls snugly in a single layer, spoon on a layer of tomato sauce.
Arrange the eggplant rolls on top of the sauce, crease side down.
Nap the rolls with more sauce, then sprinkle generously with the grated cheese. Drizzle everything with a bit of olive oil.
Bake in a hot oven for about 10-15 minutes, or until the cheese has just started to melt.
Optionally, if you like it browned top, you can run the baking dish under a hot broiler for a minute or two.
Let the rolls cool for the minute or two before serving.