12 Slices Smoked pancetta
100 g. Grated parmigiano reggiano
150 g. Bread crumbs
Prepare the filling by mixing in bowl the Genoese pesto, the grated parmigiano and the breadcrumbs Stuff the eggplant with the filling, roll the smoked pancetta around each roll and garnish with the dorati tomatoes. Serve with a drizzle of pesto and extra virgin olive oil.