Eggplant Rolls

Eggplant Rolls

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Sauce

    • 1/2 onion, chopped
    • 1 clove garlic, chopped
    • 2 tablespoons (30 ml) olive oil
    • 1 can 14 oz (398 ml) plum tomatoes
    • Salt and pepper
    • 1/2 cup (125 ml) flour
    • 4 large slices eggplant, about 1/4-inch (1/2-cm) thick, cut lengthwise
    • 3 tablespoons (45 ml) olive oil
    • 4 slices mozzarella cheese
    • 4 slices prosciutto
    • 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
    • 8 fresh basil leaves, thinly sliced

Preparation

  • Sauce

Personal Note