• Roll the eggplants and slice into pinwheel shapes.
    • 2 Eggplants
    • 2 tbsp Flour
    • 1 litre Vegetable Oil (for frying)
    • Provolone Cheese
    • Arugula leaves or fresh basil
    • 5 Sundried Tomatoes
    • 50g Parmigiano


    • After slicing the eggplants into long thin strips, sprinkle with salt and let sit for 20 minutes.
    • After they have released enough water, dry with paper towels. Lightly coat them in flour and deep fry in hot oil for a few minutes until they are lightly golden but still soft
    • Let them sit and come to room temperature
    • Stuff each strip with a few small pieces of provolone, arugula(or basil), sundried tomatoes, parmigiano or any combination.