Gennaro Contaldo’s baked aubergine rolls
- July 2017
- Serves 4-6
- Hands-on time 40 min, oven time 15-20 min
Gennaro Contaldo‘s gorgeous baked aubergine rolls, also known as involtini di melanzane alla parmigiana, is a summery vegetarian recipe from southern Italy, where flavourful aubergines grow in abundance.
If you’re looking for something more autumnal, you could try swapping aubergine for squash like in this parmigiana recipe.
- Vegetarian recipes
- 27.2g (10.6g saturated)
- 8.8g (4.4g sugars)
If you prefer, rather than rolling the aubergine, you can make the recipe the traditional way, with layers of tomato sauce, aubergine slices, cheese and basil.
Make to the end of step 4 but don’t top with the cheese. Cover the baking dish with cling film and leave in the fridge for up to 24 hours. Top with the cheeses, then bake as in the recipe.
A ripe rosé or very light Italian red; try a red frappato, lightly chilled.
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