Eggplant roulade

AUBERGINE ROULADES INGREDIENTS 05358 4 PEOPLE 1 large eggplant, ground 1 yellow pepper, chopped 150 g Roman ricotta, 60 g of mozzarella di bufala, diced 100 g d? salads novel, 60 g butter, 1 egg, 1/2 cup of broth, basil, salt and pepper.

Peeled eggplants PROCEDURE and cut into 4 slices of almost 1 cm, fry them in oil and let them dry place on absorbent paper.

In the same oil fry the pepper and eggplant is advanced.

On a frying pan, melt half of the butter, add the chopped salad and left to dry, then add the pepper and fried eggplant pieces, add salt and pepper, add the cheese and mix well.

Put the mixture into a bowl, add the mozzarella, egg and season with salt.

Put a bit of filling on each slice of Eggplant and put them in such a way as to form of spring rolls.

On a frying pan put the broth and butter, lay the rolls and let them Cook another few minutes.

Place the rolls in the plates, add the cooking sauce, chopped Basil and decorate.