Eggplant Rollatini

This is a fun way to make eggplant it’s like making a Swiss roll or log the key is slicing the eggplant thin, it’s a great first course when hosting or even as a main course with a salad and some crusty Peasant bread. Here’s how I do it:

Ingredients

1 medium eggplant sliced lengthwise thin about 1/4“ slices

3 plum tomatoes seeds removed and diced

2 tsp garlic granules or powder

1/2 cup shredded mozzarella cheese fresh type is best

1/3 cup grated Parmesan cheese

2-3 tbs breadcrumbs

1 good size handful of fresh basil torn loosely

1/2 cup chopped Swiss cheese optional

Slice your eggplant and place on a parchment lined baking tray so it all overlaps, no gaps. Sprinkle with salt and drizzle with olive oil and bake for 20 mins in a 350F oven. Remove and let cool. Add the tomatoes on top of the eggplant add S&P and garlic granules then add your cheeses, breadcrumbs and basil. Drizzle with more olive oil then carefully roll the eggplant using the parchment paper into a log. Keep it on the parchment drizzle a little more oil on it then sprinkle breadcrumbs and Parm on it and place back in the oven and bake for another 30 mins. After removing give it 5 mins to settle then slice into pieces.