Recipes

Tomato Sauce:

• In a saucepan add 4 Tbs of EV olive oil, the finely chopped onion and one clove of chopped garlic. Once the onion is slightly golden add the tomatoes.

• Cook at low flame for 20 minutes. Stir the content from time to time.

Eggplant Preparation:

• Remove the peel from both eggplants.

• Cut the small eggplant into small cubes.

• In a sauté pan add ¼ cup of EV olive oil, the cubed eggplant, 3 cloves of garlic finely chopped and a pinch of salt. Sauté the eggplant until it becomes soft. Leave on the side to cool off.

• Cut the large eggplant in slices, about 1/4 inch thick. Slices should be cut long way.

• Fry the eggplant slices in oil. Dry any excess oil.

Stuffing Preparation:

• In a mixing bowl, add the eggs, ½ Cup of Parmigiano (leave a ¼ Cup to put on the rollatini at the end), bread crumbs, chopped mint, 2 tbs of EV olive oil, half of the mozzarella cut into small cubes, the sautéed eggplant and 2 Tbs of the tomato sauce that you prepared. Add pepper to taste.

• Mix everything well.

Rollatini Preparation:

• Take each slice of fried eggplant and add 1 tablespoon of stuffing on the slice and roll it. Repeat the process for all the slices of eggplant.

• In an oven pan, first add a layer of tomato sauce and then place all the eggplant rollatini.

• Cover all the rollatini with a layer of tomato sauce and a generous sprinkle of Parmigiano cheese.

• Put the pan in the oven and cook for 30 minutes at 450F.

• In the last 5 minutes of cooking add a tiny slice of mozzarella on each rollatino and finish baking.