Slice the aubergines lengthwise and dip the slices in flour, then in beaten egg. Heat plenty of olive oil in a frying pan and, when it is hot enough (test it with a piece of bread: if it begins to fry straight away, it’s ready), put the slices of aubergine into it. It’s important to only fry a few at a time, so that the oil doesn’t cool down too much. When the aubergines are a nice golden brown, remove them, sprinkle with a little salt and put them on kitchen paper to dry.

In the meanwhile, heat the Bombolino Sauce in a frying pan. Cover the slices of aubergine with pecorino, either grated or in thin slices (according to taste), and roll them up. Secure them with a toothpick, which will help keep the rolls in shape and stop the cheese from “escaping”!

Lay the roulades in the Bombolino Sauce for a couple of minutes and... buon appetito!   

This recipe may seem a little “heavy” for a hot summer’s day, but it will certainly let you impress your guests!

(1) To make your own Sugo Bombolino click here