INGREDIENTS
- 3 medium size aubergines
- 100g ham
- 150g Buffalo mozzarella
- 50g tomato sauce
- 1 egg
- Bread crumbs
- Salt
- Oregano
- Frying oil
PREPARATION
Cut the eggplants in 1/2 cm thick slices, put them in a colander and sprinkle some salt for almost half an hour in order to remove the bitter liquid.
Rinse the slices with normal water, squeeze them and put them aside.
Cut the mozzarella in narrow strips.
Upon every slice of eggplant put some stripes of mozzarella and brush with some tomato sauce and a sprinkle of oregano, and finally lay down some slices of ham in equal parts.
Roll the slices of eggplants on themselves, fix them with a toothpick and dip them in whipped egg and bread crumbs.
Fry the rolls in oil and once well-cooked, drain them in some kitchen paper, in order to eliminate excess oil. Serve hot.