Servings: 20Prep Time: 15minutes minsCook Time: 45minutes minsTotal Time: 1hour hr
Ingredients
2 medium eggplants
4 tbs olive oil (divided)
salt, pepper and onion powder to taste
20 slices prosciutto
16 oz mozzarella, sliced into 1/4" square logs
1/3 cup panko (or almond flour)
1/3 cup pecorino cheese, grated
olive oil spray
chili pepper flakes + fresh basil for garnish
Instructions
Slice your eggplant lengthwise into slices with 1/2 inch thickness. You don't want them too thin or too thick. Keep in mind they shrink while cooking.
In a large pan, heat 1 tbs olive oil over medium high and add in as many slices of eggplant as can fit. Season with salt, pepper and onion powder to taste. Cook for 3 minutes and then flip them over. Season again. You may need to add more olive oil if the slices are too dry. Don't over do the oil though – you don't want them soaked in oil – just want to give them that yellow color. Remove cooked slices to a platter and repeat with the process with the rest of the eggplant.
Preheat your oven to 350° F. Spray a 9×13" baking dish with olive oil, sprinkle with panko and pecorino.
On a flat surface top each eggplant with prosciutto and then place the mozzarella stick on the narrow side of the eggplant. Roll toward the wider side and place the roll in the dish, seam side down. Repeat. Sprinkle top of the rolls with panko, pecorino and spray with olive oil. Bake for 25 minutes then broil for 5 minutes to get that golden brown color.
Notes
You can use shredded cheese too.
You can use ham instead of prosciutto.
Use almond flour instead of Panko breadcrumbs to make this gluten free and Keto.
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