Eggplant Rolls Au Gratin
Eggplant Rolls Au Gratin
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Ingredients
  • 2 small red bell peppers, cored and halved
  • 3 tablespoons (45 ml) olive oil
  • 6 lengthwise slices eggplant, 1/2 inch (1 cm) thick
  • 6 lengthwise slices zucchini, 1/2 inch (1 cm) thick
  • 6 leaves fresh basil
    • 6 slices provolone or
    • 6 slices mozzarella
  • Preparation
  • Preheat the grill, setting the burners to high.
  • Oil the peppers. Grill skin-side down until the skin is thoroughly blackened. Place in an airtight container. Let cool. Slide off the skins and cut the peppers into 6 strips. Set aside.
  • Meanwhile, place the eggplant and zucchini slices on a baking sheet and coat well with oil. Season with salt and pepper.
  • Grill the eggplant and zucchini slices, turning once. Set aside.
  • With the rack in the middle position, preheat the oven to 180°C (350°F).
  • On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Roll and secure with toothpicks.
  • Place the rolls side-by-side in a 23 x 33-cm (9 x 13-inch) baking dish. Bake until the eggplant is tender, about 15 minutes. Lay the cheese on the rolls and brown under the broiler.
  • Remove the toothpicks and serve.
  • Description
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