We love these stuffed eggplant rolls from Chef Daniela.  They make a great appetizer or first course. We’d love to know if you try the recipe! Send over your pictures!

INVOLTINI DI MELANZANE

Serves 4

 

2 Italian Eggplants

2 Tbsp Flour

1 Litre Vegetable Oil (for frying)

Provolone Cheese

Arugula Leaves or Fresh Basil

5 Sun-dried Tomatoes

50g Parmigiano 

 

Slice eggplants into long thin strips, sprinkle with salt and let sit for 20 minutes.  After they’ve released enough water, dry with paper towels.  Lightly coat them in flour and deep fry in hot oil for a few minutes until golden but still soft.  Let them sit and come to room temperature.

Stuff each strip with a few small pieces of provolone, arugula (or basil), sun-dried tomatoes, and parmigiano. Roll the eggplants and slice into pinwheel shapes. Bake until cheese is melted, let sit and serve at room temperature.