Ingredients

For the Eggplant Rolls:

• 2 long eggplants (sliced thin lengthwise)
• 6 slices cooked ham (or speck)
• 6 slices provolone cheese (or mozzarella, scamorza, etc.)

For Breading:

• 2 eggs
• ½ cup all-purpose flour
• 1 to 1½ cups breadcrumbs

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👩‍🍳 Method

1. Prepare the Eggplant Slices

• Wash the eggplants and cut them into long, thin slices.
• Grill them on a grill pan until soft and lightly marked.
  Tip: To remove bitterness, you can salt the slices and let them sit in a colander for 30 minutes, then rinse and pat dry.

2. Fill the Rolls

• Cross two grilled eggplant slices in an X shape.
• Place a slice of ham and a slice of provolone in the center.
• Fold the ham over the cheese, then fold the eggplant slices inward, alternating to form a triangle or square-shaped dumpling.

3. Bread the Rolls

• Lightly flour each bundle, dip into beaten egg, and coat with breadcrumbs.

4. Cook the Rolls

• For a lighter version: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until golden.
• For a crispier version: Shallow or deep fry in hot vegetable oil over medium heat until golden and crisp (about 3–4 minutes per side). Drain on paper towels.