You Will Love this Polpettone di Melanzane

Wash the eggplants under cold running water to remove any dirt. Cut off the stems and peel the skin if desired (optional for smoother texture). Slice the eggplants into thick rounds, about 1/2 inch each. Sprinkle salt on both sides of the slices and place them in a colander. Let the eggplants sit for 20 minutes to absorb excess moisture and bitterness. Afterward, rinse the slices thoroughly to remove the salt and pat them completely dry with paper towels.

Heat a large skillet over medium heat and add a drizzle of olive oil. Place the eggplant slices in a single layer and cook for about 3-4 minutes per side until golden and softened. Repeat this process in batches if necessary, adding more oil as needed. Remove the cooked eggplant slices from the skillet and set them aside on a plate.

Combine the grated mozzarella, half of the grated parmesan and a pinch of salt and pepper in a mixing bowl. Mix well until the cheese mixture is evenly seasoned.

Preheat the oven to 180°C (356°F). Grease a baking dish with olive oil. Take a cooked eggplant slice and place a spoonful of the cheese filling in the center. Roll the slice tightly into a small log and place it seam-side down in the baking dish. Repeat with all eggplant slices until the dish is full.

Pour the tomato sauce evenly over the rolled eggplant slices, ensuring each piece is well-coated. Sprinkle the remaining grated parmesan over the top for a cheesy crust. Drizzle a bit of olive oil over the entire dish. Bake in the oven for 20 minutes or until the cheese is melted and bubbly and the tops are lightly golden.

Carefully remove the baking dish from the oven and let it rest for 5 minutes before serving. Transfer the baked eggplant rolls to plates and garnish with fresh basil if desired. Serve warm alongside a slice of crusty bread or a side salad.

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