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When the onion is cold, combine the grated pecorino cheese, oregano, and pepper.
4 - 5 eggplants frying oil 4 oz (115 g) bread crumbs 7 - 8 tablespoons extra-virgin olive oil 1 medium white onion, finely diced 3 oz (85 g) pecorino (romano) cheese, freshly grated 1 teaspoon fresh oregano leaves, finely chopped salt and pepper 2 hard-boiled eggs, wedged 1/2 lb (225 g) tomatoes, puréed in a blender
Slice the eggplant lengthwise approximately ¼ inch (5 mm) thick.
Bring 2 tablespoons of the oil to frying temperature in a skillet. Lightly fry the eggplant until golden on both sides.
Transfer the fried eggplant to a plate lined with kitchen paper to drain the excess oil.
Pour 3 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the onion. Sauté until the onion is soft and translucent.
Fry half of the bread crumbs with 1 tablespoon of the extra-virgin olive oil in a small skillet until golden. Set aside.
Stir in the fried bread crumbs. Transfer to a bowl and cool to a lukewarm temperature.
Spread the remaining tomatoes, the remaining bread crumbs, and 3 -4 tablespoons olive oil on the rolls. Bake for about 20 minutes. Serve warm.
Preheat oven to 370 F (190 C). Spread 1 tablespoon extra-virgin olive oil and a small quantity of the bread crumbs over the bottom of an oven pan. This will prevent the eggplant rolls from sticking to the pan.
Place the eggplant slices on a work board. On each slice, put 1 tablespoon of the onion mixture . . .
. . . one egg wedge . . .
. . . and 1 tablespoon of tomato purée.
Roll the eggplant slices . . . .
. . . and place the eggplant rolls in the oven pan, side by side in rows.
Eggplant Rolls are just another example of the versatility of Sicilian cuisine when it comes to cooking with this wonderful vegetable. It is hard to imagine Sicilian cooking without eggplant. Eggplants are present in Sicily in an innumerable array of recipes, from caponata to eggplant parmigiana, from eggplant sandwiches with mozzarella cheese to pasta alla Norma.