Sometimes the simplest ingredients can turn into rich, refined dishes like this one. The filling is made with leftover bread; our sweet Scamorza and grated Parmigiano will turn it into a tasty, soft paste to help you create a special second course, for when you want to treat yourself and your guests!
Difficulty
Moderate
Time
1 hour
Ingredients (4 servings)
- 2 mid-sized aubergines
- 300 g leftover bread
- 100 g sweet Scamorza
- 2 tablespoons of grated Parmigiano Reggiano
- 2 springs of parsley (minced)
- 1 garlic clove
- EVO oil (to taste)
- Salt (to taste)
How to make it
- Cut the aubergines in slices, cover the slices in salt and leave them to rest for about 30 minutes, then dry them carefully with kitchen paper.
- Arrange the slices on a baking tray lined with baking paper and bake at 180°C for 10 minutes to soften them; turn off the oven and let them cool.
- Sink the leftover bread in water to soften it, then squeeze it carefully.
- Cut the Scamorza into tiny dices and mix it with the squeezed bread. Add Parmigiano, minced garlic, parsley, a few drops of oil and a pinch of salt.
- Lay a tablespoon of stuffing on each slice of aubergine and roll them up.
- Arrange the rolls on an oiled baking tray, sprinkle with grated Parmigiano and bake at 180°C for 10 other 10 minutes.
