These are so easy to make, I know every food blogger says the same thing in a million posts, but it's really the truth. I would recommend making them for a cocktail party or as appetizers. You can make them ahead of time and serve them cold or pop them in the oven for 10-15 minutes to re-heat and serve them with the cheese in all it's melty glory.
Rolled Eggplant with Smoked Provolone
Ingredients
Eggplants, sliced as thinly as possible
Flour
Eggs, beaten
Extra virgin olive oil or another oil for frying
Provola affumicata (or mozzarella or smoked mozzarella)
I purposely didn't put quantities because honestly it just depends how much you are wanting to make and how thinly you're able to slice the eggplant. Slice it length-wise and like David Rocco says in his book, he wants the slices almost 'paper thin'. Heat up the oil- if you have a wooden chopstick, you can dip it in and if bubbles start forming around it, the oil is hot enough. Dip each slice of eggplant into the flour and then the egg and then fry it. Flip it so that both sides get golden, then take out and place on a paper towel to absorb excess oil. Top each fried, slice of eggplant with a slice of provola (or whatever cheese you decided on) and roll. I had to secure mine at first using a toothpick. That's it!
Rolled Eggplant with Smoked Provolone
Ingredients
Eggplants, sliced as thinly as possible
Flour
Eggs, beaten
Extra virgin olive oil or another oil for frying
Provola affumicata (or mozzarella or smoked mozzarella)
I purposely didn't put quantities because honestly it just depends how much you are wanting to make and how thinly you're able to slice the eggplant. Slice it length-wise and like David Rocco says in his book, he wants the slices almost 'paper thin'. Heat up the oil- if you have a wooden chopstick, you can dip it in and if bubbles start forming around it, the oil is hot enough. Dip each slice of eggplant into the flour and then the egg and then fry it. Flip it so that both sides get golden, then take out and place on a paper towel to absorb excess oil. Top each fried, slice of eggplant with a slice of provola (or whatever cheese you decided on) and roll. I had to secure mine at first using a toothpick. That's it!
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