EGGPLANT ROULADES

Ingredients · Eggplant: 7 oz (200 g)
· Cooked ham: 4 oz (100 g)
· Caciocavallo cheese: 4 oz (100 g)
· Tomato puree: ¾ cup (200 g)
· Organic Extra virgin olive oil: 1 ¾ tbsp (10 g)
· Fine salt: to taste
· Black pepper: to taste

Preparation To prepare the eggplant roulades, first wash and dry the eggplant, then remove the stalk and cut the eggplants lengthwise with a mandolin to obtain 12 slices around 2 mm thick (the thickness of a nickel). If you’d like, you can blot the eggplant slices with absorbent paper to remove any excess liquid, but this step is optional. Place the eggplant slices on a baking sheet lined with parchment paper and bake in a convection oven preheated to 340°F (170°C) for 10 minutes.
In the meantime, heat the oil in a small saucepan and add the tomato passata. Cook over medium heat for 10 minutes, stirring occasionally, then season with salt and pepper. Use the mandolin to cut the caciocavallo cheese into slices of the same thickness as the eggplant slices.
Now you can assemble the roulades: place a slightly cooled slice of eggplant on the cutting board, add a slice of cooked ham, and finish with a couple of slices of caciocavallo cheese, then roll up each slice of eggplant. Continue until all the ingredients have been used up.
Place the rolls in a casserole dish with the part where the roll finishes facing downward. Once they are lined up side by side in the casserole dish, pour over the tomato sauce prepared earlier. Lastly, slice the remaining caciocavallo cheese and sprinkle over the roulades. Bake in a conventional oven preheated to 360°F (180°C) for 7 minutes, then turn the broiler to 460°F (240°C) and broil for another 3 minutes. Your eggplant roulades are ready to be served, perhaps with a few leaves of fresh basil!