Eggplant rolls

Ingredients

Stuffing

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

Additionally

• 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

Execution

• 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.