PROSCIUTTO & CHEESE EGGPLANT ROLLATINI

Another delicious Italian recipe for all eggplants lovers.

Here’s a delicious appetizer variation of a classic Italian dish: pan-fried eggplant is rolled up with  cheese and prosciutto.

INGREDIENTS:

1 large eggplant

1/4 cup olive oil

8 oz goat or Fontina cheese, softened

1 tbsp finely chopped fresh chives

2 tsp lemon juice

1/2 tsp lemon zest

1/2 cup sliced roasted red pepper

1 pkg (3 oz) Sliced Prosciutto (Crudo), halved 

METHOD

Slice eggplant into 12 slices, 1/8-inch thick. Heat oil in large skillet set over medium-high heat; cook eggplant in batches, turning once, for 4 to 6 minutes or until lightly browned on each side. Transfer to paper towel–lined plate; let cool.

Combine goat cheese, chives, lemon juice and lemon zest. Lay eggplant slices on clean work surface; dollop goat or Fontina cheese mixture evenly over eggplant and top with roasted red peppers and prosciutto.

Roll up gently.

Place, seam side down, on parchment paper–lined baking sheet; bake in 400°F oven for about 10 minutes or until warmed through.

Tip: To slice eggplant, use mandolin with safety guard.