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Sicilian-Style Eggplant Rolls

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Sicilian-Style Eggplant Rolls
Involtini di Melanzane alla Siciliana
by James Belardo

Eggplant is part of the nightshade family, the tomato and potato are also nightshades but nothing like the eggplant. Originally from India, the eggplant was brought to Europe like so many other vegetables and spices, by way of the traders. Calabria and Sicily embraced the eggplant as if it were a lost cousin coming home. They had also embrassed the tomato which originated in the ‘new world’ of the Americas. 

Eggplant’s buttery texture and unique flavor marries well with many different types of vegetables, cheeses and meat. Some of our favorite ways of preparing it are in the vegetarian antipasto dish Caponata and the iconic Eggplant Parmigiana (or course). It also works well with veal and beef (a Ragu with Veal and Eggplant as well as Moussaka). Legumes also work well with eggpolant (Eggplant and Red lentils). 

This particular Sicilian-style dish features rolled eggplant instead of layered, it’s similar to the classic Parmigiana but a great alternative and is sure to raise some eyebrows. 

Ingredients
2 eggplants (long, not ‘Sicilian’)
1/2 cup Italian-style seasoned breadcrumbs(try our recipe)
1/2 cup plain breadcrumbs (from day-old bread)
4 tbsp olive oil
provolone cheese (sweet) – shredded
Salt and Pepper – to taste
Basil
Flat-Leaf Parsley
Sugo di Pomodoro – Tomato Sauce
Pecorino Romano Cheese – grated

Prep – Eggplant
1. Wash the eggplants, cut the ends and slice lengthwise into 1/3-inch thick slices.
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2. Salt the eggplant slices lightly and let rest for about an hour. Lightly rinse and pat dry.
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Directions – Sauce
1. Sauté the garlic in olive oil (optionally, with some Peperoncino Fiocchi (hot pepper flakes))

2. When the garlic begins to turn golden add the hand-crushed tomatoes and basil.

3. Let cook for a few minutes and add some pecorino romano, salt and pepper (to taste).

4. Add the basil an a bit of lemon juice.

Directions – Stuffing
1. Mix the seasoned breadcrumbs, cheese, basil, salt and pepper with olive oil until you have a smooth mixture.
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Directions
1. Fry the eggplant until golden brown using olive and place on paper towels to help with excessive oil.
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2. Preheat the oven to 350F.

3. Create a bed of sauce on the bottom of a deep baking pan. Place the slices of eggplant on flat surface and spread some of the stuffing with the shredding provolone on each slice.
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4. Roll the slices and place rolls in the baking dish. Top with sauce and grated pecorino cheese, cook for 15-20 minutes. 
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5. Garnish the rolls with grated Parmesan cheese and fresh basil before serving. 
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Enjoy

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

October 13, 2020 at 9:44 AM

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