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Preparation Time:
15 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
1 long eggplant -
extra virgin olive oil to taste -
1 clove of garlic -
fresh marjoram to taste -
salt and pepper to taste -
120 g mozzarella -
30 g grated Parmesan cheese -
3 g fresh basil -
100 g D'Amico Sun-dried Tomato Fillets -
50 g D'Amico Basil Pesto
Instructions
Wash and peel the eggplants. Slice the eggplants thinly and spread them out on a baking sheet lined with parchment paper. Season the eggplants with extra virgin olive oil, salt, pepper, 1 clove of garlic, and a few sprigs of marjoram.
Bake the eggplant in a hot oven at 350°F for 3 minutes. Remove the eggplant from the oven and stuff with mozzarella, sun-dried tomato strips, Parmesan cheese, and basil leaves. Roll up and place on a baking sheet.
Sprinkle with grated Parmigiano Reggiano cheese and bake in a hot oven at 200°C for about 4-5 minutes. Remove from the oven and place the rolls on a plate. Dilute the basil pesto with 10 g of cold water and mix well. Dress the eggplant with the basil pesto. Add a few sundried tomato strips and serve.
