Baked Eggplant Rolls with Mozzarella and Pecorino Cheese, Topped with Cherry Tomatoes

Name: Baked Eggplant Rolls with Mozzarella and Pecorino Cheese, Topped with Cherry Tomatoes (Involtini di Melanzane con Mozzarella e Pecorino)
Yield: For 4 persons if served as a vegetable course, for 8 if served as an appetizer or buffet dish
Cuisine: Italy
Ingredients: About ¼ cup aged pecorino sheep’s milk cheese, whittled into slivers; 8 ounces mozzarella, sliced very thin; Salt; 1 inch of vegetable oil in a frying pan; 20 cherry tomatoes; 3 tablespoons finely chopped Italian flat-leaf parsley; Extra virgin olive oil for greasing a baking pan; Black pepper ground fresh; 1½ teaspoons chopped garlic; 4 medium eggplants, about 2½ pounds

Involtini di Melanzane con Mozzarella e Pecorino

Preparation info

For
4
persons if served as a vegetable course

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

4 medium eggplants, about 2½ pounds
Salt
1 inch of ve

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Slice away the eggplants’ green tops. Wash the eggplants and cut them lengthwise into slices ½ inch thick.
Set a pasta colander over a bowl or deep dish; line it inside with one layer of eggplant slices, placing them vertically, and sprinkle lightly with salt; place an