Recipe: Appetizing Eggplant rolls filled with ham & cheese

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This recipe for Greek grilled eggplant rolls stuffed with savory spinach and feta is a great vegetarian entree or side dish. You may need to adjust your filling size to accommodate both your slices of eggplant and your baking dish. In some instances, you may want to fill and roll the slices width-wise. You can cook Eggplant rolls filled with ham & cheese using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Eggplant rolls filled with ham & cheese

1. Prepare of For the rolls.
2. You need 2 of eggplants.
3. You need 3 slices of swiss cheese.
4. It's 3 slices of ham.
5. It's of For the sauce.
6. Prepare 150 ml of tomatoes sauce.
7. You need of Fresh basil.
8. It's 1 pinch of Salt.
9. Prepare 1 tsp of olive oil.
10. Prepare 1 cloves of garlic.

Egg roll - it's a big, soft and porous omelet. This is a great base stranded for almost any delicious ingredients. In terms of the pre-preparation, egg roll is good in that you can prepare it in advance and leave in the fridge overnight, and before the arrival of guests to dump. Chop the ham finely and then the pulp of the eggplants.

Eggplant rolls filled with ham & cheese step by step

1. Shimmer the garlic for some minute in medium fire then add the oil, the sauce, the salt and the basil and let it cook for 30 minutes in low fire..
2. Slice the eggplants in thin slices and bake them or grill them either in the oven or in a grill pan till they will become soft..
3. When the eggplants are cold enough slice a small piece of cheese and ham for every slice and make a roll with them inside,(4 rolls need 1 slice of ham and cheese). Close the roll with a toothpick at the end of each one..
4. Put them in a Lurex and with a spoon put the sauce above each roll and add if you like some parmesan..
5. Bake them in a preheated oven of around 160 degrees for 20 minutes..

Heat the olive oil in a pan and fry the skins over medium heat, on both sides, until lightly Fill the aubergines with this mixture and place them in a refractory with butter. Sprinkle the bread crumbs and spread the rest of the butter cut into pieces. Coat eggplant with oil or cooking spray. Saute Onion in a little oil until soft and. Store the filling and eggplant, separate and covered, in the refrigerator.