Cut the eggplant into slices about half a centimeter, and pass them on the plate with a sprinkling of dried oregano.
Put in a pan the oil, the garlic just crushed and bring it at temperature; Once the garlic is browned, add the pitted olives and the rosemary; deglaze with the wine and salt, then add the loin previously cutted into cubes. After cooking, turn it off and let it cool.
Arrange on a slice of eggplant a spoon of the loin just described, a spoon of toma stracchinata, with cubes coarse or fine, and then cover it with a tablespoon of Pesto Calabrese.
Close the flaps of the eggplant fixing them with a stick, then arrange them on a baking tray previously greased with a little of oil.
Bake for about 15 minutes at 180 degrees.
Place two rolls on a serving dish with a drizzle of olive oil, a pinch of salt and oregano.
Pesto Calabrese Compagnia
Colli del Trasimeno Rosso