Ingredients (serves 4)
- 12 slices of eggplant (cut lengthwise)
- 1 jar Callipo mackerel fillets in olive oil
- 400 g chicory
- 60 g grated Parmesan
- tomato sauce
- Extra virgin olive oil
- Garlic, salt and black pepper
Method
Salt the pre-sliced eggplant, dredge it in flour and fry briefly in olive oil. Remove the eggplant and place it on kitchen paper to drain off the excess oil. Meanwhile, sauté the chicory and season it with garlic, salt and black pepper.
Place a mackerel fillet on each eggplant slice. Roll up and arrange the rolls in a baking dish. Add a little tomato sauce and sprinkle with the grated Parmesan. Put in the oven and bake for 5–10 minutes.
