Select an eggplat that weighs one pound for this recipe.
Eggplant is typically prepared with mozzarella cheese in traditional Italian dishes such as eggplant parmesan. You can enhance the savory flavor of mozzarella in eggplant dishes by seasoning with fresh Mediterranean herbs. Serve your dish with an Italian white wine and fresh Italian bread to complete the meal. This recipe makes two dozen eggplant roll-ups. Slice thin pieces rather than cutting large chunks if you intend to serve several people.
Instructions
1. Beat three large eggs in a bowl. Pour a small bag of all purpose flour into a separate bowl.
2. Pour ¼ cup of olive oil into a large frying pan. Peel the skin off of the eggplant and slice 1/8-inch wide pieces, vertically.
3. Dip each slice in the bowl of flour and coat both sides of evenly with flour. Use the same method to coat the slices with the eggs.
4. Set the stove top burner to medium heat and add two coated slices of eggplant to the pan. Fry until the slices are golden brown on each side.
5. Set the slices on a paper towel for one minute. Repeat for the remaining slices, adding more olive oil to the pan as needed. Cut the mozzarella into 24 strips.
6. Preheat your oven to 400 degrees Fahrenheit. Slice the prosciutto. Sprinkle both sides of the eggplant slices with salt and pepper lightly. Spread the prosciutto over the eggplant slices.
7. Cut each slice in half diagonally. Place a piece of mozzarella at the end of each eggplant slice and roll the eggplant up. Stick a toothpick straight down through the center of each roll.
8. Space the rolls one inch apart on the baking sheet. Bake them for 10 minutes. Remove the toothpicks and cut the rolls in half.
9. Combine 1 tbsp. chopped fresh basil, 1 tbsp. chopped fresh rosemary and 1 tbsp. chopped fresh oregano with 1 tbsp. grated Parmesan cheese. Lightly sprinkle your seasoning blend over the roll-ups. Serve immediately.
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