Baked aubergine rolls

Known as involtini di melanzane alla parmigiana, this summery vegetarian recipe is a speciality from southern Italy where flavourful aubergines grow in abundance.

Perfect for a September midweek supper.

Ingredients

• 1 large aubergine, cut lengthways into 6 slices about 5mm thick
• 2 tbsp plain flour
• 2 free-range eggs, lightly beaten and seasoned with salt and pepper
• Olive oil for shallow-frying
• 40g parmesan (or vegetarian alternative), grated
• 18 large fresh basil leaves, plus extra to serve
• 300g mozzarella, drained and roughly sliced

For the tomato sauce
• 4 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 400g tin plum tomatoes

Method

1. For the tomato sauce, heat the extra-virgin olive oil in a saucepan with a lid, add the onion and cook until softened. Stir in the tomatoes, season with salt and black pepper, then cover the pan with the lid and simmer gently for 25 minutes.
2. Heat the oven to 200°C/180°C fan/gas 6. Dust the aubergine slices in the flour, then dip into the beaten egg. Pour 1cm oil into a large frying pan over a medium-high heat. Fry the aubergine slices for 2-3 minutes on each side until golden. Remove and drain on kitchen paper.
3. Line up the aubergine slices on a large chopping board, season with salt and pepper, then sprinkle with 25g of the parmesan/vegetarian alternative. Place 3 basil leaves on each aubergine slice and top with half the mozzarella. Carefully roll up each slice, then place them seam-side down on the board so they don’t unravel.
4. Line a large ovenproof dish (about 30cm by 20cm) with about a quarter of the tomato sauce and put the aubergine rolls on top, seam-side down – leave a couple of centimetres around each roll so they can cook properly. Spoon the rest of the tomato sauce over and around, then top with the remaining mozzarella slices and parmesan.
5. Bake for 15-20 minutes until the top is golden brown and beginning to bubble. Serve with extra basil leaves and a side salad.

Recipe from Delicious Magazine.