SICILIAN EGGPLANT ROLLS

Sicilian Eggplant Rolls image

Provided by Pierre Ley

Time 1h5m

Number Of Ingredients 13

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2 eggplants, medium
1/2 lb ham slices
1/2 lb tomatoes, canned
1/2 lb provola, or provolone cheese
1/2 c italian parsley, chopped
1/2 onions, small white
1/2 c parmigiano-reggiano, grated
1 c bread crumbs, dry
2 cloves of garlic
1/2 c coarse salt
10 Tbsp olive oil, extra virgin
salt & pepper, to taste
1 bay leaf

Steps:

1. Wash and slice up eggplants in 1/2 inch slices. Place in large bowl, make layers with eggplant slices and sprinkle each one with coarse salt. place a weight, e.g. pile of plates, on top. Wait 15 mins for bitter water to come out.
2. In the meanwhile, prepare basic tomato sauce: fry the onion, thinly sliced in 5 Tsp extra virgin olive oil, until soft and lightly colored but not brown. Add tomatoes, the bay leaf, season with salt and pepper, and cook on low heat for 10 mins. Reserve.
3. Prepare bread crumbs mix: in a bowl mix breadcrumbs with Parmigiano,chopped parsley and chopped garlic. Add 4 Tsp olive oil, season with salt and pepper.
4. Scrape salt off each slice, brush with olive oil and grill on hot cast-iron griddle for one and a half / two minutes on each side / or until slightly soft and nice grill pattern appears on surface
5. Preheat oven on gas mark 6, and prepare rolls: place some ham, a piece of provola and some breadcrumbs mix on each eggplant slice, and form rolls. Secure rolls with toothpick. Keep some breadcrumbs for the garnish.
6. Grease a baking tin with some olive oil, place eggplant rolls side by side. Pour tomato sauce and garnish with the remaining breadcrumbs. sprinkle with remaining olive oil. Cook in the oven for about 25 mins. Before serving, remove toothpicks and allow to cool for a couple of mins. Can be eaten hot or at room temperature. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.