Eggplant Rollatini
Easy to make and so flavorful, this Eggplant Rollatini is sure to be a family favorite!
Foto: Spend With PenniesIngredients
- 2 medium eggplants
- salt and black pepper ( to taste)
- 3 tablespoons olive oil (divided)
- 4 ounces prosciutto (or ham)
- 2 medium ripe tomatoes (sliced )
- 8 ounces fresh mozzarella cheese (sliced )
- ½ teaspoon dried oregano
- 1 ½ cups tomato sauce (divided)
- 2 ounces grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- fresh basil leaves (for serving, optional)
Steps
Preheat oven to 350°F.
Wash eggplant and slice into ¼" thick slices. Season with salt & pepper.
Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.
Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.
Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
Divide remaining ½ cup of tomato sauce over each roll. Drizzle with remaining olive oil and sprinkle with parmesan cheese. Bake 15 minutes or until lightly browned and cheese is melted.
Drizzle with balsamic vinegar and sprinkle with fresh basil. Serve warm.
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