Involtino Di Melanzane


1 medium eggplant
6 tbs. extra virgin olive oil
salt, pepper
8 slices Mozzarella
8 fresh basil leaves

How to make the Eggplant Roll:

Cut 6 thin slices of the eggplant, leaving the skin on. Salt lightly and let sit for 1/2 hour to draw out the water, and then wash the eggplant slightly and pat dry with paper towel. Dust eggplant with flour and brown both sides in a saucepan with olive oil. Remove eggplants from pan and top each with a slice of Mozzarella and basil leaf, salt and pepper and roll up to form an involtino.

Place in pot, sprinkle with oil and pepper, and put in a low heat oven for about 5 min, just until cheese melts and the flavors are blended. Combine them with 1 egg, Parmigiano, parsley, salt and pepper to taste. Blend well and top each cabbage leaf with this mixture. Roll tightly and fasten with toothpicks.

Serves 4