Ingredients:

  • 1 kg of aubergines
  • 100g of grated parmesan
  • 100g of breadcrumbs
  • 100g of galbanino cheese
  • 200g of tomato sauces
  • A handful of basil leaves
  • Delicate olive oil
  • Salt

Method:

Cut the aubergines lengthwise and put them in water and salt for 10 minutes. Fry them in plenty of oil. In a bowl put the breadcrumbs, parmesan, basil leaves (in small pieces), the galbanino cheese cut into cubes), 4 spoonfuls of tomato sauce , 2 spoonfuls of olive oil and mix together well. Place this mixture with a spoon in the centre of each slice of aubergine, then roll up the slice and hold in place with a toothpick. Place in a Pyrex dish, having previously poured in the tomato sauce and a little oil. Add some more sauce, plus a sprinkling of parmesan , and cook au gratin in the oven for 10 minutes.

Cut the aubergines lengthwise and put them in water and salt for 10 minutes.
Fry them in plenty of oil.