Braised eggplant rolls

There are many recipes in Italian cuisine that use aubergines. But this must surely be one of the most delicious.

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serves 3

  • 150 g pecorino
  • 25 g parmigiano reggiano
  • 150 ml vegetable bouillon
  • 1 can ORO di Parma chopped tomatoes (400 g)
  • 1 package ORO di Parma strained tomatoes (250 g)
  • 2 tsp. ORO di Parma tomato paste, triple concentration
  • 2 onions
  • 1 garlic clove
  • 2 eggplants (400 g)
  • 2 stalks rosemary
  • 2 tbsp. “extra vergine” olive oil
  • Salt and pepper from the mill
  • Sugar

Recipe video: “Melanzane al forno” in tomato sauce filled with spicy pecorino

Step 1: The sauce

Step 2: The aubergine slices

Step 3: The finale

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Products used:

Strained tomatoes
Chopped tomatoes
Tomato paste triple concentrated

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