Eggplant Rollatini with Salami

Name: Eggplant Rollatini with Salami
Yield: 8
Ingredients: 3/4 cup milk; 4 tablespoons olive oil; 2 tablespoons oregano; 200g mozzarella cheese, sliced; 200g salami, sliced and cut into strips; 8 French bread slices, toasted; 4 eggs; Salt to taste; Optional ingredient; Refrigerator 35 x 22.5 cm

1
3/4 cup milk
2
4 tablespoons olive oil
3
2 tablespoons oregano
4
200g mozzarella cheese, sliced
5
200g salami, sliced and cut into strips
6
8 French bread slices, toasted
7
4 eggs
8
Salt to taste
9
Optional ingredient
10
Refrigerator 35 x 22.5 cm

Ingredients

1
3/4 cup milk
2
4 tablespoons olive oil
3
2 tablespoons oregano
4
200g mozzarella cheese, sliced
5
200g salami, sliced and cut into strips
6
8 French bread slices, toasted
7
4 eggs
8
Salt to taste
9
Optional ingredient
10
Refrigerator 35 x 22.5 cm

Directions

1
Slice the eggplant into 1.5cm thick rounds
2
Beat the eggs with milk until smooth
3
Season with salt
4
Brush a refrigerator with one tablespoon of olive oil
5
Soak the eggplant slices in the egg mixture and arrange them in the refrigerator
6
Drizzle with one tablespoon of olive oil and sprinkle with a little oregano
7
Repeat the process, building two more layers
8
Bake the oven at moderate temperature
9
Cover the rollatini with mixed mozzarella and salami
10
Sprinkle with oregano and bake in the oven for 20 minutes or until the cheese melts.