This week in Annies kitchen we will show you a delicious and easy idea for an appetizer or finger food for your summer parties: parmigiana rolls!
So tie up your apron and lets follow chef Alex in the kitchen!
First of all cut the eggplant into thin slices (we are using a slicer, but using a knife is perfectly fine!). Pick your slices and place them in a skillet with a bit of olive oil and let them cook for a bit, turning them from time to time.
Once they got slightly soft, place them on a baking tray and put them in the oven for a while to finish cooking.
In the meanwhile dice the mozzarella, set it aside and prepare your phyllo dough by separating the sheets and overlapping two of them in order to obtain a longer sheet (to help the sheets stick to each others brush a bit of egg white on the edges) .
Place the cooked eggplant slices on the dough, followed by a spoonful of sauce and a sprinkle of Parmesan, then start rolling up your parmigiana roll!
Prepare a skillet with olive oil and deep-fry the roll for a few minutes.
Slice your roll in half and serve it accompanied with a dipping sauce of tomato sauce and tabasco, to spice things up!
Enjoy with a glass of white wine or Prosecco!
Follow us for more delicious ideas and recipes!