Preparation
- For the sauce, briefly blanch the tomatoes, refresh in cold water, peel and deseed them and chop the flesh finely. Sweat the onion and garlic in hot oil, add the tomatoes, chilli and white wine and season with salt, pepper and sugar. Simmer gently over low heat for at least half an hour until the sauce is thick, then taste and adjust.
- Cut the aubergines lengthways into slices about ½ cm thick; you need 16 even slices. Use the end pieces for something else.
- Brush a griddle pan with oil and fry the slices one after another, turning several times. Drain on kitchen paper and season lightly with salt.
- Heat a tablespoon of oil and lightly brown the breadcrumbs with the garlic in it. Transfer to a bowl and let cool a little.
- Mix in the parsley, basil and Parmesan, season with a little salt and pepper and stir with the remaining oil to a smooth paste. Preheat the oven to 200 °C (conventional).
- Spread the aubergine slices with the herb paste, top with slices of mozzarella (add a few pieces of olive if you like) and roll them up.
- Pour the tomato sauce into a shallow ovenproof dish and place the rolls in it seam-side down. Bake for 20 to 25 minutes until the mozzarella starts to melt.
- Garnish with basil and serve hot.
Drink with it
Red wine · excellent match
Montepulciano d'Abruzzo or Chianti Classico
Cherry fruit and firm acidity stand up to the long-cooked tomato sauce, and soft tannins suit the fried aubergine and cheese.
Which wine pairs with food? A simple approach to choosingRosé · good match
Cerasuolo d'Abruzzo or another dry rosato
Red fruit and freshness pick up the tomato, and the light body does not push the aubergine aside.
White wine · good match
Vermentino or Verdicchio
Herbal spice and acidity accompany basil and parsley and cut through the melted mozzarella.
Pale lager · good match
Pale lager or Pils
Light bitterness and bubbles cut through the olive oil and mozzarella.
Pils or Helles: What's the Difference?