-
1
Cut the eggplants lengthwise into thin 1/4 inch slices.
-
2
You should have 12 slices.
-
3
Brush both sides of slices with oil.
-
4
Heat a large, non-stick frying pan over medium heat and fry the eggplant slices for 1 minute on each side.
-
5
Repeat with the remaining eggplant.
-
6
Once the eggplant is cool enough to handle, scatter the tomatoes with basil leaves over the eggplant slices.
-
7
Season with parmesan, salt and pepper.
-
8
Add the mozzarella and roll the eggplant around, ending with the seam side underneath.
-
9
Set aside.
-
10
Place the beef flat on a cutting board.
-
11
Scatter the nuts, thyme leaves and percorino cheese on the beef.
-
12
Season with garlic, salt and pepper.
-
13
Wrap the beef by rolling over and closing with a toothpick.
-
14
Repeat the process using the remaining beef.
-
15
Dash each beef rolls with bread crumbs.
-
16
In a large frying pan, heat oil and add garlic, saute until softened.
-
17
Put the beef wraps and gently saute for 2 minutes.
-
18
It should be partially cooked.
-
19
Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper.
-
20
Drizzle with the remaining oil.
-
21
Bake in the preheated oven (200AsC) for 8-10 minutes.
-
22
Transfer rolls in a serving plate.
-
23
Serve with tomatoe cubes, thyme and basil leaves.
-
24
Serve hot.
