Total time 60 min
- Goat cheese
- Red pepper
- Small eggplant
- Parmesan cheese
Bake the peppers until tender. Once they are cold, pearl the peppers.
Cut the eggplant lengthwise without peeling, and seasoning (salt only) set aside.
Put small portions of goat cheese and roasted pepper on the sheets of eggplant and roll up.
Once the rolls have finished put chopsticks on the edges so they do not unfold when cooking. Sprinkle Parmesan cheese and a pinch of oregano on top.
Bake for 15 minutes.