Meat and eggplant roulade: the recipe for a delicious and stringy filled roll

Preparation

Step 1

Wash the eggplants, arrange them on a cutting board1and dry them with a clean towel.

step 2

Cut them lengthwise into slices about 1/2 cm thick2.

step 3

Grill the aubergines on a hot griddle on both sides3Be sure to cook them well without leaving them raw: this will make them easier to roll out when forming the roll.

Step 4

Collect the minced meat in a bowl and add the eggs4.

Step 5

Add the grated Parmesan5and season with salt.

Step 6

Add the old breadcrumbs6.

Step 7

Perfume with the chopped garlic clove and parsley7, and season with a drizzle of extra virgin olive oil.

Step 8

Mix the ingredients roughly8.

Step 9

Continue kneading with your hands until a homogeneous mass is formed9.

Step 10

Arrange the eggplant slices on a sheet of baking paper10, overlapping them slightly.

Step 11

Continue in this way until you form a rectangle11and season with a pinch of salt.

Step 12

Spread the meat mixture over the eggplants12.

Step 13

In the end you should get an even layer13.

Step 14

Fill with slices of cooked ham, leaving a few centimeters of space in the upper part of the rectangle so that the filling does not come out when closing the meatloaf, and place the scamorza slices on top of each other14.

Step 15

Roll up the meatloaf from the long side15 until it forms a narrow and compact cylinder.

Step 16

Place the roulade on a baking tray and season with a little oil16. Wrap it in baking paper and bake at 180°C for about 30 minutes. Once the time has elapsed, remove the baking paper and continue cooking for a further 20 minutes.

Step 17

Once cooked, remove the meat and eggplant roll from the oven, let it cool and place it on a serving plate. Cut it into slices17, take it to the table and serve.