Aromatic eggplant rolls: A flavorful, healthy summer delight

If you're looking for a quick and healthy dinner idea to impress your loved ones, you've come to the right place. Aromatic eggplant rolls baked in sauce will perfectly suit your needs. They are also an excellent option if you're looking for a meatless dish full of flavour.

Eggplant is a vegetable that we can buy all year round. However, it undoubtedly tastes best in summer. With the addition of mozzarella and tomato sauce, it's simply exquisite. That's why we bring you a recipe that combines all these ingredients today. Prepare this dish for your family, and they will be delighted.

You will undoubtedly fall in love with these rolls from the first bite. They are swift to prepare and light, making them perfect for a summer meal. They can be lunch, an appetizer, or dinner. The choice is yours.

Ingredients:

• 1 large eggplant
• 2 tablespoons olive oil
• salt

Filling:

          
• 255 grams (9 ounces) mozzarella cheese
• 1/2 teaspoon oregano
• 1 teaspoon herbal pepper
• 2 teaspoons dried tomatoes
• 1/2 teaspoon dried garlic
• 1/2 teaspoon dried basil

Sauce:

                
• 475 milliliters (2 cups) tomato passata
• 2 medium onions
• 4 cloves garlic
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil or clarified butter
• Sugar, salt, and pepper to taste

Preparation:

1. Start by preparing the eggplant. Wash and dry it. Then, cut it into slices about 3 mm (1/8 inch) thick and sprinkle both sides with salt. Set aside for about 15 minutes. After this time, rinse the slices with water and dry them with a paper towel.
2. Drain the mozzarella and cut it into thicker slices. Peel and dice the onions and garlic.
3. Heat the fat in a pan and sauté the prepared vegetables. Pour in the tomato passata and cook for about 5 minutes. When the sauce thickens, add thyme, oregano, basil, and smoked paprika. Cover and cook for another 10 minutes. Finally, season with salt, pepper, and sugar to taste.
4. Fry the eggplant slices in a pan with a small amount of olive oil. Then, place them on a paper towel to drain the excess fat. Now it's time to season. Sprinkle them with pepper, dried garlic, and basil. Finally, place a slice of mozzarella and roll it tightly. If you want to be sure the roll doesn't unfold, you can secure it with a toothpick.
5. Place the prepared rolls tightly in a baking dish and pour the sauce over them.
6. Place the prepared dish in an oven preheated to 175°C (350°F) without convection. Bake for about 20 minutes.