Wash the eggplants.Cut into thin slices and soak in water for about 15 minutes. Dry thoroughly.
Preheat the oven to 190°C/375°F.
Put a slice of ham and a few cubes of Mozzarella on each slice of eggplant.
Roll them all together and close with a toothpick.
Put the rolls in an ovenproof pan and baste with the tomato sauce.
Sprinkle with the Parmigianno Reggiano cheese and add a little melted butter.
Cook in the oven at 190°C/375°F for about 15 minutes.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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