Involtini di Melanzane alla Parmigiana: una vera squisitezza dal cuore filante!

In this video, we’re making eggplant Parmigiana rolls, a rich and flavorful recipe that’s perfect to serve and enjoy with family or friends. The result is a beautiful dish that tastes even better than it looks, with a gooey provola cheese filling and the creamy touch of buffalo ricotta. 👩‍🍳 Keep reading: below you’ll find the ingredients and the full recipe 👇 Follow every step, from making a quick tomato sauce to lightly frying the eggplant slices so they become soft and easy to roll. A delicious twist on classic eggplant Parmigiana, scented with plenty of fresh basil. If you enjoyed the recipe, leave a comment and subscribe to the channel. Chapters: 00:00 Eggplant Parmigiana rolls 00:12 How to slice the eggplants 00:48 Salting the eggplant slices 01:04 Making the quick tomato sauce 02:24 Rinsing and drying them well 03:56 Light pan-frying 04:48 Filling the rolls 06:19 Final cooking and flavoring 07:21 Taste test and final result Ingredients: basil cheese: smoked dried provola eggplants oil for frying parmigiano black pepper ricotta: buffalo ricotta from Campania cooked tomato sauce: 500 g tomato purée/passata, garlic, extra virgin olive oil, basil, salt Preparation: (00:12) Slice the eggplants with a mandoline to get an even thickness, or cut them by hand. (00:52) Arrange the slices on a tray and sprinkle them with salt to draw out their moisture. (01:12) In a saucepan, make the sauce with a drizzle of oil, a crushed garlic clove, and a few torn basil leaves. (01:32) Add the rustic tomato purée/passata, a little water, and a little salt. (02:03) Cover and let the sauce cook for about 15–20 minutes. (02:30) Rinse the eggplant slices under running water and dry them well with clean kitchen towels. (04:05) Lightly pan-fry the eggplant slices in high-oleic sunflower oil for about one minute per side. (05:28) Fill each slice with parmigiano, a teaspoon of buffalo ricotta if using, a pinch of pepper, smoked provola, and a basil leaf. (06:09) Roll up the slices to form the rolls. (06:21) Place the rolls in the saucepan with the sauce and let them cook and absorb the flavor for about 10 minutes. (06:45) Add another handful of parmigiano and fresh basil leaves before serving. #viral #eggplantparmigiana #ziafranca #easyrecipes #lericettediziafranca #fypシ