Eggplant rolls with ziti and provolone
Instructions
Thinly slice the Eggplant and FRY in deep oil the slices, flour them.
Boil the ziti broken in salted water, drain them and giving them in the provolone and Parmesan fondue, dissolved in a little boiling cream.
Fill with the cheese ziti, Eggplant slices and roll them up like spring rolls.
Bake for 8 minutes at 180 degrees.
Cook the tomatoes in pieces in a skillet with olive oil and basil.
Whisk in baking.
Serve on rolls with tomato sauce.
Ingredients and dosing for 4 persons
- 1 long eggplant
- 100 g of type pasta ziti
- 100 g of provolone cheese
- 50 g of grana
- 150 g of cream
- Frying oil
- Flour
- 100 g of tomatoes
- Basil
- Olive oil
- Salt