Eggplant rolls

Eggplant rolls



250 ml milk
6 tbsp. "Lof" Extra Virgin Olive Oil
2 tbsp. flour
1/2 cup parmesan cheese, grated
1 eggplant


5 eggplants
200 g red pepper pesto (store-bought or homemade or another red pepper sauce)
1/2 cup parmesan cheese, grated
"Lof" Extra Virgin Olive Oil for frying



Start with the eggplant for the stuffing by baking it in the oven for approx. 30 mins.
Take it out of the oven and allow it to cool off.
Peel it, place it in a strainer for a short time in order for the liquids to drain and mash it. 
Prepare the béchamel sauce by heating the "Lof" Extra Virgin Olive Oil in a pot.
Once melted, add the flour and stir constantly for a short time until roasted.
Add the milk and keep on stirring, until you have a thick cream.
Add the grated parmesan and the mashed eggplant and mix well.
Peel the eggplants and cut them lengthwise into slices (4-5 slices per eggplant). 
Fry them in hot "Lof" Extra Virgin Olive Oil for a short time, just enough for their color to change.
Place them on absorbent paper for the oil to drain well.
Take each eggplant slice, add a spoonful of the stuffing at the edge of the slice and wrap it in a roll.
Place the rolls side by side on a baking tray.
Spread a spoonful of pesto on each roll and sprinkle the entire surface with grated parmesan.
Cook in a preheated oven at 180°C for approx. 15 mins.