Eggplant Rollatini with Provolone Cheese

Name: Eggplant Rollatini with Provolone Cheese
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoons of olive oil; 1 medium onion (100g) finely chopped; 4 cloves of garlic, minced; 2 cans of peeled tomatoes (400g); 1 tablet of vegetable broth powder (12g); 1 tablespoon of dried oregano; 2 medium eggplants (500g), with skin, cut into thin slices lengthwise; 200g of provolone cheese grated coarse

1
3 tablespoons of olive oil
2
1 medium onion (100g) finely chopped
3
4 cloves of garlic, minced
4
2 cans of peeled tomatoes (400g)
5
1 tablet of vegetable broth powder (12g)
6
1 tablespoon of dried oregano
7
2 medium eggplants (500g), with skin, cut into thin slices lengthwise
8
200g of provolone cheese grated coarse

Ingredients

1
3 tablespoons of olive oil
2
1 medium onion (100g) finely chopped
3
4 cloves of garlic, minced
4
2 cans of peeled tomatoes (400g)
5
1 tablet of vegetable broth powder (12g)
6
1 tablespoon of dried oregano
7
2 medium eggplants (500g), with skin, cut into thin slices lengthwise
8
200g of provolone cheese grated coarse

Directions

1
Preheat the oven to 250°C (very hot)
2
In a medium skillet, heat the olive oil over high heat
3
Add the onion and garlic and sauté, stirring occasionally with a wooden spoon, until the onion is soft (approximately 2 minutes)
4
Add the peeled tomatoes with their liquid, vegetable broth powder, and oregano, and cook, stirring and mashing with a wooden spoon, until the tomato is very soft (approximately 3 minutes)
5
Add the eggplant, cover, and cook over medium heat until the eggplant is soft (about 5 minutes)
6
Transfer to a plate
7
In a 22cm x 29cm refrigerator dish, alternate layers of eggplant, sauce, and provolone cheese, ending with the provolone
8
Cover with aluminum foil
9
Bake the rollatini in the preheated oven until the provolone is fully melted (about 10 minutes)
10
Serve immediately
11
195 calories per serving