1. Slice aubergines into 0.5 cm strips, salt in a colander, leave 30 minutes.
2. Brush with garlic-olive oil mixture and roast at 200°C for 25–30 minutes. Cool.
3. Mix mozzarella, ricotta, parmesan, egg, garlic, parsley, and lemon juice into a filling.
4. Make tomato sauce: sauté onion and garlic, add purée and paste, simmer 20–25 minutes.
5. Fill each aubergine strip with cheese filling, roll up, arrange in baking dish, cover with tomato sauce, bake at 180°C for 20 minutes. Garnish with parsley.
Ingredients
Red Wine Pairing
Chianti Classico/Montepulciano d'Abruzzo