Name: Eggplant Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 onion, chopped; 1 clove garlic, chopped; 2 tablespoons (30 ml) olive oil; 1 can 14 oz (398 ml) plum tomatoes; Salt and pepper; 1/2 cup (125 ml) flour; 4 large slices eggplant, about 1/4-inch (1/2-cm) thick, cut lengthwise; 3 tablespoons (45 ml) olive oil; 4 slices mozzarella cheese; 4 slices prosciutto; 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese; 8 fresh basil leaves, thinly sliced

Preparation

Sauce
- In a small saucepan, soften the onion and garlic in the oil. Add the tomatoes. Bring to a boil and simmer over low heat for about 12 minutes. Season with salt and pepper. In a blender, purée the tomatoes. Adjust the seasoning. Set aside.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Dust the eggplant slices with flour. In a large skillet, brown the eggplants, two at a time, on both sides in the oil. Season with salt and pepper. Let cool.
- Place the eggplant slices on a work surface. Top with a slice of mozzarella cheese and roll. Wrap each roll with a slice of prosciutto.
- Spread half the sauce into a 23 x 13-cm (9 x 5-inch) baking dish. Add the rolls, side-by-side, and cover with the remaining sauce. Sprinkle with the Parmigiano-Reggiano cheese. Bake for about 10 minutes and brown under the broiler, as needed. Sprinkle with the basil and serve as an appetizer.

Eggplant Rolls

Categories

Ingredients

Sauce

Preparation

Sauce

Personal Note