/ / Recipe for Eggplant Rolls

Recipe for Eggplant Rolls

  • Eggplant - 4-5 pieces
  • Vegetable oil - 1 Piece (for frying)
  • Breadcrumbs - 120 Grams
  • Olive oil - 7-8 Art. Spoons
  • Medium bulb - 1 Piece (finely chopped)
  • Pecoriko cheese (romano) - 85 Grams (grated)
  • Leaves oregano - 1 teaspoon (finely chopped)
  • Eggs - 2 pieces (hard-boiled)
  • Tomato - 230 grams (crushed in puree)

Cut the eggplant along, 5 mm thick. In a frying pan, split the oil and fry the eggplant until golden. Moved to a paper jug ​​that would drain excess oil. In a frying pan fry breadcrumbs with one tbsp. Olive oil, until golden brown. On medium fire with 3 tbsp. Fry the onions until soft and transparent. Add the breadcrumbs, mix and place in a bowl to cool. When the onions and rusks cool down, add cheese, oregano and pepper. Preheat the oven to 190 ° C. Lightly spray a 1 tbsp. Olive oil and sprinkle with breadcrumbs. For each slice lay out 1 tablespoon. Onion mixture ... ... 1 plate eggs ... ... and 1 tbsp. Tomato puree. Twist the eggplant slices ... ... and put it in the mold. Add the remaining tomato puree and breadcrumbs to the top layer. Pour olive oil (3-4 tablespoons) and bake for 20 minutes in the oven. Serve warm.

Servings: 6-8

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