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PARMIGIANA ROLLS

Ok, no summer today with this rain. More autumn…unfortunately! Well, after an incredible hot summer, a few days with lower temperatures and a bit of rain are normal and not that bad in September, but still. It means no salads, light lunch/dinners etc., but a bit more substantial food instead! The classic parmigiana is really delicious for these kind of days but I still want to stick to the summer vibe. And parmigiana is so autumn, or worse….winterish!
So my love came up with these super tasty and good parmigiana rolls. They are pretty easy to prepare and full of taste and perfect for a rainy day. I see it as the “light” version of the parmigiana! They are really good as an appetizer, although I ate it for lunch. It’s pretty filling so for me it was enough. But if you plan a nice dinner with some family and/or friends I think this is ideal for a starter!! You can prepare it in advance and just put it in the oven when your guests arrive! And that obviously means more time to chat with your guests :).
What do you like to eat on a rainy day?
Parmigiana Rolls
Parmigiana Rolls
makes 8

1 eggplant
1 mozzarella
3 slices of (cooked) ham
85 g // 3 oz tomato sauce
4 basil leaves
2 tbsp grated parmesan cheese
salt

Preheat the oven to 150ºC / 300 ºF
Slice the eggplant lengthwise and grill them in a grill pan.
Heat the tomato sauce and the basil leaves in a small saucepan for 5 minutes and add a pinch of salt.
Now cut the mozzarella into thin slices. Spread a bit of tomato/basil sauce on each eggplant slice. Place a bit of cooked ham on top. Now place a mozzarella slice on top of the ham and make rolls. Put the rolls in a casserole and sprinkle some parmesan cheese on top of the rolls. Bake it for 10 minutes in the oven.

Buon Appetito! ♥
Parmigiana Rolls

4 thoughts on “PARMIGIANA ROLLS”

    1. Hi Barbara, do you mean raw ham (prosciutto crudo)? Because prosciutto is ham. I used the baked/cooked version due to the pregnancy…I’m curious what you normally use 😀

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