Parmesan roll of pastry, an easy and delicious rustic with a filling of aubergines, tomato, grated cheese and sliced mozzarella or provola! This roll is good both hot and cold and perfect for the hot season. We can prepare it in advance and eat it cold, it is ideal for aperitifs at home, buffets or birthday parties. If you like eggplant parmigiana, you can’t miss this roll, crunchy on the outside and stringy on the inside! We can use both mozzarella and provola, it will make it even tastier and tastier! Let’s see together immediately how to make the Parmesan roll of pastry!
a rectangular puff pastry roll
a medium eggplant cut into slices and grilled
3-4 tablespoons of tomato sauce
salt to taste
2-3 tablespoons of grated cheese
olive oil as required
sliced pizza mozzarella or sweet provola
milk for brushing
a spoonful of breadcrumbs
Preparation of Parmesan roll pastry
First, we roll out the dough and sprinkle the base with very little breadcrumbs, it will serve to make the dough drier and to cook it better.
Then we add a thin layer of tomato puree and the grilled aubergine slices. We rise well to the surface.
Sprinkle well with the grated cheese and add the sliced pizza mozzarella, the slices of provola are also fine, it will be even tastier.
Then we roll up our roll well and brush it with milk. With a knife, we can make a few cuts for decoration. We cook at 180 degrees in a fan oven for about 30-35 minutes, or in a static oven at 190 degrees for the same time.
Once you have baked our roll, let it cool before cutting it. It is also delicious cold.