Eggplant with Italian flavor to deliver a meat free appetizer or light lunch recipe. This recipe also has the advantage of being gluten free.
- Cut the eggplant lengthways into 10 thin slices. Discard the two outside slices. Sprinkle the slices with salt and set aside in a bowl for 20 minutes. Rinse under cold water and pat dry with paper towels.
- Preheat a grill to high.
- Place the eggplant slices in a non-stick pan and brush lightly with olive oil. Place under the hot grill for approximately 8 to 10 minutes until golden. Turn once during grilling. Remove from heat.
- Now place a slice of mozzarella and tomato in the center or each slice. Top with a few basil leaves, season if necessary, and fold the eggplant slice sides over the center filling.
- Now cook seam-side down under the grill until the mozzarella begins to bubble. Drizzle with a little olive oil and serve.
Eggplant mozzarella rolls that are gluten free and meat free, entirely suitable for a vegetarian light lunch or appetizer, and it can be used as substitute for a pasta dish.