How to make
Cut the eggplants lengthwise into thin slices. Put them in a bowl of salted water and leave them for about 30 minutes. Then dry them and fry them in the heated oil.
Drain fried eggplants on kitchen paper.
Roast and peel the peppers and finely chop them. Fry them in a pan with a little oil. Add the chopped tomato to them and cook until the liquid from the vegetables evaporates.
Add the crumbled cheese and beaten eggs. Season with chopped parsley and black pepper.
At the end of each eggplant strip, put some of the vegetable mixture and roll them up carefully into a roll.
Arrange the vegetable rolls on a baking tray. Place a piece of the scamorza on each of them.
Bake in a moderately heated oven until the cheese melts.
The Italian Eggplant Rolls are very tasty.
