Aubergine rolls filled with minced meat, basil and Grana Padano Riserva in a tomato sauce
Ingredients4 long aubergines
150 g Grana Padano Riserva
300 g minced meat
100 g sausage
500 ml tomato purée
1 garlic clove
1 bunch basil
extra virgin olive oil
PreparationCut the aubergine into slices about half a centimetre thick and grill on both sides.
In a bowl, combine the minced meat, eggs, sausage, half the grated Grana Padano Riserva and mix well.
Fill each grilled aubergine slice with a small ball of meat, roll the slice and close it with a toothpick.
Fry the garlic clove in a non-stick pan, add the tomato purée and cook for about ten minutes, seasoning with salt and pepper.
Grease a baking dish and add two or three spoons of sauce, arrange the aubergine rolls and top with sauce and grated Grana Padano Riserva.
Bake in a preheated oven at 180°C for 25-30 minutes.
Serve the rolls warm with fresh basil leaves.