1 large eggplant
Risotto marinara sauce:
Rice — 1 cup
Beef or vegetable stock — 4 cups
Grated Parmesan cheese — 1/3 cup
Garlic — 1 clove
Tomato paste — 1 tbsp
In a frying pan with olive oil fry the chopped garlic for about 1 minute, put the tomato paste. A minute later Stir in rice and gradually add the hot broth, stirring constantly. Once absorbed the liquid, pour 1-2 ladle. Cook, stirring occasionally, about 25-30 minutes. Remove from the heat and place the cheese. Transfer to a bowl, let it cool before using.
Cut the eggplant into thin strips, sprinkle with salt and leave in a colander, lowered into the water for about 1 hour. Drain and pat dry with paper towels eggplant strips. Drizzle them with olive oil and fry on the grill. At the bottom of the baking dish to lay out a little marinara sauce.
Twist rolls starting their rice and place in a dish. Top re-pour marinara sauce. Bake in the oven at 175 degrees for about 20 minutes under the lid. Remove the lid and hold for another 10 minutes. Serve with grated cheese.