Eggplant rolls
Melanzane a involtini
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eggplant - sauce of tomatoes - onions - grated breadcrumbs - whole peeled tomato - basil leaves - dry bay leaves- extra virgin olive oil - salt and pepper
Cut the eggplants lengthwise, ricavendone slices about 2 cm thick and place them for at least half an hour in water and salt to lose their bitterness.
Dry and fry in plenty of oil. prepare the tomato sauce: sauté the chopped onion and add the sauce and basil, season with salt and pepper and cook.
Prepare the stuffing: sauté the onion you just cut into pieces in hot oil and then stir in the bread crumbs and some peeled tomatoes: cook until the bread crumbs turn gold.
Place a slice of eggplant on the shelf, put a little of the filling and roll it up by making a roll.
Keep going until you esaurimemto of ingredients.
Take a baking dish and pour a layer of tomato sauce, then arrange the rolls next to each other, alternating every now and then with some dried bay leaf.
Cover with little sauce and bake.
(Thanks to Rosalinda)
