Caffe Bondi's Involtini di melanzane (eggplant rolls with cacciocavallo cheese, tomatoes, anchovies, capers and bread crumbs)

• 2 lg. eggplants
• 1 onion sliced thin
• 2 clove of garlic
• 1/4 olive oil
• 2 tablespoon minced parsley
• 3-4 anchovies
• 4 Tbsp tomato sauce
• salt to tasta
• pepper
• 12 laurel leaves
• 1 Tbsp capers
• 3 oz cacciocavallo
• 1/2 cup bread crumbs

procedure

Slice the eggplant in 1/4" slices

Blanch them and put aside

prepare filling

0. sauté onions with minced garlic clove in olive oil
1. add minced parsley
2. add anchovies
3. add tomato sauce and check salt & pepper
4. clean and wash capers and add to filling
5. add a handful of bread crumb
6. add cacciocavallo
7. mix well and be sure it has a rather thick paste consistency.
8. If too soft add some more bread crumbs, if too hard add some more tomato sauce
9. Place on a flat slice of eggplant a spoon full of the filling
10. roll and secure with a toothpick
11. line up with a leave of laurel separating each roll of eggplant
12. squeeze some lemon a and bake for 20 min. at 350F