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Essential cookware



Grilled Eggplant with Provolone and Tomatoes


  • 4 small eggplants, sliced lengthwise
  • 4 tomatoes, sliced
  • 12 slices of provolone cheese
  • 2 tbsp of oregano
  • olive oil
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Salt the eggplant slices, let them sit for 5 minutes and them wash the salt off of them.
  3. This removes the bitterness inside eggplants.
  4. Grill the eggplants on the grill or in a 350-degree oven until they are soft and beginning to brown.
  5. Layer in this order: grilled eggplant, tomato slices, and oregano and provolone cheese.
  6. Repeat twice until you have an eggplant tower.
  7. Place the eggplant towers in a 300-degree oven and bake for 10 minutes.

Serves: 4 persons



Eggplant Rolls


  • 3 large eggplants, sliced thinly lengthwise and grilled
  • 1/2 liter of milk
  • 1/2 cup of flour
  • 4 tbsp of butter
  • 2 tbsp of Parmesan cheese
  • olive oil
  • salt and pepper


  1. Preheat oven to 325 degrees F.
  2. Heat the milk in a pan.
  3. Add the flour, butter and Parmesan.
  4. Stir the ingredients over the heat until the texture is thick and cheese like.
  5. Lay the grilled eggplant slices on a flat surface.
  6. Rub them with olive oil, salt and pepper.
  7. Scoop a helping of the cheesy sauce onto the eggplant.
  8. Roll the eggplant and inset a toothpick in the roll to hold it together.
  9. Place the eggplant rolls on a baking sheet and then in a 325-degree oven for 8 minutes.

Serves: 3-4 persons

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