Eggplant and zucchini rolls

INGREDIENTS

• 2 medium zucchini

• 2 medium aubergines

• 3 medium ripe but firm tomatoes

• 5 tablespoons of olive oil

• Salt and pepper to taste

• 1 cup of grated Parmesan cheese

• 1 bunch of fresh basil leaves

FOR THE BECHAMEL SAUCE

• 2 tablespoons of butter

• 2 tablespoons all-purpose wheat flour

• 3 tablespoons minced onion

• 2 cups of hot milk

• Salt and pepper to taste

FOR THE TOMATO SAUCE

• 3 tablespoons of oil

• ½ cup onion, minced

• 1 clove of garlic, crushed

• 2 cups of minced tomato without skin and without seeds

• Salt and pepper to taste

• 1 teaspoon of dried oregano or fresh basil. It is your option to use both.

PREPARATION

FROM THE TOMATO SAUCE

In a small pot, put the oil to heat. Add the onions and garlic and cook until wilted, about 3 to 4 minutes. Tomato, salt, pepper and oregano or basil are added. Bring to a boil and cook over low heat, covered, for 10 minutes.

OF THE BECHAMEL SAUCE

The butter is heated in a small cauldron. Add the onion and cook until wilted, about 4 minutes. The flour is added and stirring it cooks until it has a thick consistency. Add the hot milk, salt and pepper and stir, cook until thick, about 2 to 3 minutes.

OF THE ROLLS

We slice the zucchini, aubergines, tomatoes very thinly and in a pan we cook the zucchini and aubergines on both sides with the remaining 4 tablespoons of olive oil, distributed in several batches. We separate and let cool.

To form the rolls we are going to spread on a clean surface a sheet of zucchini, aubergine, tomato slices, basil leaves and roll. We set aside on a tray and reserve. In a refractory we pour a layer of tomato sauce and another of béchamel, we place the rolls and, on top, we are going to pour another layer of béchamel sauce and then a tomato. Finally, add the grated Parmesan cheese and bake at 350 degrees for approximately 12 minutes, or until gratin.

 

SPONSORED LINKS