Summery-tasting AUBERGINE ROLLS (for two people)

Hello everyone and welcome to my channel! Today, I'm sharing a truly delicious summer recipe that's perfect for a light yet flavorful dinner: Baked Eggplant Rolls.
This recipe is simple to make and will impress your guests with its rich, Mediterranean taste.
⬇️ SEE THE FULL RECIPE BELOW ⬇️
Ingredients:
3 medium eggplants
2 medium ripe round tomatoes
30g breadcrumbs
30g Panko
40g Parmigiano Reggiano
2 eggs
Salt to taste
Pepper to taste
1 garlic clove
A few basil leaves
A sprig of parsley
Extra virgin olive oil
Pitted green olives
Desalted capers
Preparation:
1. Preheat the oven to 180°C (static).
2. Wash the eggplants, remove the top and bottom, and cut them lengthwise into regular slices of 4/5 millimeters.
3. Place the eggplants in a bowl, massage them with a drizzle of oil, and arrange them on a baking sheet lined with parchment paper. Lightly salt them and bake for 20 minutes, turning them after 10 minutes.
4. While the eggplants are baking, prepare the filling: chop the garlic, basil, and parsley. Dice the tomatoes.
5. Mince the olives and capers. Combine all the ingredients in a bowl, add the eggs, salt, pepper, Parmigiano Reggiano, and the breadcrumb and Panko mix. Mix well.
6. Remove the eggplants from the oven, stuff them with a spoonful of filling, and roll them up, ensuring the seam is at the bottom.
7. Oil and coat the rolls with the breadcrumb and Panko mix.
8. Bake again for 5-8 minutes in static grill mode until golden brown.
9. Remove the rolls from the oven and serve hot.
Tips:
For a more intense flavor, you can add a pinch of oregano or chili to the filling.
If you prefer, you can replace the green olives with black olives.
The eggplant rolls can be prepared in advance, stored in the fridge covered with plastic wrap, and reheated in the oven before serving.
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