Ingredients
Vegetables and Dairy
Meats and Eggs
Dry Ingredients
Garnish
Instructions
Step 1
Begin by washing the *eggplant* and then *slice it into thin rounds*. Ensure the slices are about 1 centimeter (0.5 inch) thick for even cooking.
Next, *slice the mozzarella cheese* and *ham* or your choice of sausage into similar rounds so that they can layer nicely on the eggplant.
Step 2
In a blender, *grind the breadcrumbs* until they reach a fine consistency. This will give a lovely coating for your eggplant rolls. If you don’t have a blender, you can crush the breadcrumbs in a sealed bag using a rolling pin.
Step 3
In a mixing bowl, *crack the eggs* and whisk them with a fork. *Season with salt and pepper* to taste. This mixture will help the breadcrumbs adhere to the eggplant.
Step 4
Next, heat a pan over medium heat and add some oil. Once hot, *carefully place the eggplant rounds* into the pan and lightly fry them until they are just golden on both sides.
Cook them for about 2-3 minutes per side, then remove them from the pan and let them cool slightly.
Step 5
Take each eggplant round and *dip it into the egg mixture*, allowing any excess to drip off. Then, *roll the eggplant in the breadcrumbs* to form a nice coating.
Step 6
Now, place a slice of *mozzarella* and a slice of *ham* on each eggplant round. Then, *fold them in half* and secure with a toothpick.
Step 7
Preheat your oven to 180°C (350°F). Place the assembled rolls on a baking sheet lined with parchment paper. Bake them for about *10 to 15 minutes* or until the cheese is melted and bubbly.
Step 8
Once cooked, remove the rolls from the oven. Carefully take out the toothpicks and *garnish with fresh basil leaves*. These delicious eggplant rolls are now ready to be served!
Servings
Equipment
Using a non-stick pan will help prevent the eggplant from sticking and make frying easier. Ensure it's preheated for the best results!
A blender or food processor is essential for turning your bread into tasty breadcrumbs. Don’t pulse it too much; you want a fine texture, not powder!
Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver
$99.99
$119.99
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Prime
KitchenAid KFC3516ER 3.5 Cup Food Chopper, Empire Red
$59.99
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Prime
Hamilton Beach Stack & Snap Food Processor and Vegetable Chopper, BPA Free, Stainless Steel Blades, 12 Cup Bowl, 2-Speed 450 Watt Motor, Black (70725A)
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Line your baking sheet with parchment paper for easy cleanup and to avoid the eggplants sticking during baking.
These will help hold the stuffed eggplants together while they bake—don’t forget to remove them before serving!
Variations
Vegan Variation: Replace mozzarella cheese with vegan cheese and the eggs with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and allowed to sit for 5 minutes) to bind the mixture together. Enjoy these plant-based delights without compromising flavor! 🥑🌱
Faq
- Q: Can I use other vegetables instead of eggplant?
A: Absolutely! Zucchini or bell peppers work wonderfully for this recipe too.
- Q: How do I prevent the eggplants from becoming bitter?
A: Salt the eggplant slices and let them sit for about 30 minutes before rinsing and patting them dry. This helps reduce bitterness.
- Q: Can I prepare this dish ahead of time?
A: Yes! You can slice and prepare the eggplants a few hours in advance. Just bake them right before serving for a warm treat.
- Q: What other cheeses pair well with this recipe?
A: Besides mozzarella, feel free to experiment with provolone or gouda for a different taste!
- Q: Why is my eggplant soggy after baking?
A: Make sure to cook the eggplant slices on higher heat and avoid overcrowding the pan to allow for proper browning.
- Q: Can these be frozen after baking?
A: Yes, they can be frozen! Just ensure you let them cool completely, then store in an airtight container. Reheat in the oven before serving.
