Aubergine rolls parmigiana-style

Ingredients

• 1 large or 2 smalllong aubergine
• 100 gmozzarella
• 2tomatoes
• 100 gPrague-style cooked ham
• to tastesmall basil leaves
• 30 ml (2 tablespoons)grated Grana
• to tastesalt

Instructions

1. 1

   Slice the aubergine

   Wash and dry the aubergines. Without peeling them, cut them lengthways into slices about 0.5 cm thick.

2. 2

   Salt the slices

   Arrange the aubergine slices in a large bowl, salting each layer.

3. 3

   Weigh them down

   Place a small plate with a weight on top, or pour in enough water to cover the salted aubergine.

4. 4

   Drain and dry

   After 30 minutes, squeeze the slices gently between your hands to remove as much water as possible, then dry them with a tea towel.

5. 5

   Bake the slices

   Bake the aubergine slices at 180°C for 5 minutes.

6. 6

   Prepare the filling

   Meanwhile, slice the fresh tomatoes and dice the mozzarella.

7. 7

   Fill the slices

   Top each aubergine slice with tomato, mozzarella and basil.

8. 8

   Roll and bake

   Roll up the slices and bake for a further 5 minutes.

9. 9

   Finish and serve

   Arrange the aubergine rolls on a serving plate and sprinkle with grated Grana.

What are aubergine rolls parmigiana-style?

They are thin slices of aubergine rolled around a simple filling and finished with grated cheese. The name points to the flavours of aubergine parmigiana, while this version keeps the filling fresh and uses a short final bake.

Tomato, mozzarella and basil bring familiar Italian flavours, with cooked ham adding a savoury note. The rolls can be served as a side dish or as a warm starter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 15g protein, 12g carbs, 12g fat.

The aubergine and tomatoes contribute most of the carbohydrates, while the mozzarella and Grana provide much of the fat and some protein; the cooked ham adds further protein and salt. Pair a serving with a generous salad or other vegetables for a more balanced plate.

Salting the aubergine

Layer the slices with salt and leave them under a plate and weight, or covered with water, for 30 minutes as directed. This gives them time to release moisture before baking.

Squeeze them gently rather than crushing them, then dry them thoroughly so they are easier to fill and roll.

Choosing the filling

Slice the tomatoes and dice the mozzarella so the filling sits neatly on each aubergine slice. Keep the pieces modest in size to make rolling easier.

Small basil leaves fit well inside the rolls and give the tomato and cheese a fragrant lift. The cooked ham adds a distinct savoury layer.

Getting the texture right

The first 5-minute bake softens the aubergine slices enough to make them pliable. Handle them carefully when adding the filling so they do not split.

After the second 5-minute bake at 180°C, the mozzarella should be warmed and beginning to soften. The aubergine should remain intact rather than collapse.

Timing and assembly

Allow 30 minutes for the salted aubergine to rest, then dry it well before the two short baking stages. Slice the tomatoes and dice the mozzarella while the aubergine rests.

Fill and roll the slices once they are cool enough to handle. Sprinkle on the grated Grana after baking, as the method specifies.

Serving ideas

Serve the rolls warm as a side dish with grilled vegetables, a green salad or simply cooked fish. They also work as an appetiser arranged on a platter.

For a more substantial meal, add bread or a grain-based side. Keep accompaniments simple so the tomato, basil and cheese remain in focus.

Recipe notes & tips

• Cut the aubergine into evenly thick slices so they soften at a similar rate.
• Dry the slices well after squeezing to avoid excess moisture in the rolls.
• Dice the mozzarella small enough to distribute it without overfilling the slices.
• Place the filling towards one end of each slice to make rolling more manageable.
• Arrange the rolls so the seam rests underneath when you put them in the oven.

Variations

• Skip the ham: leave it out for a meat-free version.
• Add oregano: sprinkle a little over the tomato for a more herb-led flavour.
• Use mozzarella pearls: halve them before adding so the rolls are easier to close.
• Add black pepper: season the filling with a little freshly ground pepper.
• Try Parmesan: use grated Parmesan in place of the Grana for the finishing sprinkle.

Common mistakes to avoid

• Slices too thick: they can be hard to roll, so aim for about 0.5 cm.
• Too much filling: the rolls may split, so keep each topping modest.
• Aubergine still wet: excess water can make assembly messy, so dry the slices thoroughly.
• Squeezing too hard: the slices may tear, so press gently between your hands.
• Overbaking: the rolls can lose their shape, so stick to the stated 5-minute stages.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven at 180°C until warmed through; the aubergine may soften further.

Frequently asked questions