Submitted by Marisa Raponi
About the cook: Fitness Instructor, Cancer Survivor and mother of 3. I love cooking and have taught my kids and their friends to cook. Food and health are an integral part of my family's life so I always try to make nutritious, delicious foods that I can locally source.
About the dish: This recipe is easy and a showstopper. Tender eggplant is enveloped by savoury prosciutto with a delicate ricotta filing. This is an modern Italian recipe that was developed by me so my kids would eat more veggies.
National Origin: Italian
Estimated Time: 30 to 60 Minutes
Eggplant & Prosciutto Rolatini
9 slices long asian eggplants, sliced lengthwise, cut 1/4" thickness
9 slices of prosciutto
2 cups prepared tomato sauce
1cup ricotta cheese
2tbsp. fresh chopped parsley
1/2cup sliced black olives
1/2cup grated parmesan
1/2 red bell pepper, finely diced
salt & pepper to taste
Extra virgin olive oil
Brush eggplant slices sparingly with olive oil.
Place on an ungreased baking sheet.
Bake in a preheated 350F oven for 15 min. only until pliable. Cool to touch.
Mix all filling ingredients into a bowl.
Place one eggplant piece on a clean surface. Layer a slice of prosciutto over the eggplant. Place a dollop of filling on one end of eggplant. Begin to roll.
Place seam side down in a tomato sauce lined casserole dish.
Repeat steps until ingredients are finished.
Any leftover tomato sauce can be spooned on top.
Bake covered for 30-40 minutes in a preheated 350F until tender.