Eggplant and Prosciutto and Cheese and…

When shopping I enjoy looking at eggplants/aubergines but I never know what to do with them

Read on and you’ll hear about Eggplant and Prosciutto and Cheese and… But before we get there, the one and only dish I know how to make is eggplant parmesan – it takes forever, but it tastes amazing. If you’ve never had it, you coat eggplant slices in egg, breadcrumbs, cheese and then fry the the slices. It takes a while to fry up enough eggplant for the dish…And after you’re done, you’ll smell like a fryer. After the eggplant cools, you then layer it in a dish, cover with cheese and red sauce (pasta sauce), bake and then serve over spaghetti. It’s a-m-a-z-i-n-g.

In my hometown of Rochester, New York, eggplant parmesan is a staple offering

My mom and I would always joke with my grandmother because we’d go out to eat and she’d order something like a tunafish sandwich or something super easy to make at home. We’d always say, ‘why don’t you order eggplant parmesan – it takes forever to make!’ It’s one of those dishes that tastes so good yet it’s such a pain to make – it’s not difficult, it just takes all day.

That being noted, I thought I’d try something different with my latest eggplant purchase

And…dare I say this, but I’m getting tired of tomatoes, cucumbers and carrots (those are the main veggies you get in the Med. As a side note, I’ve been looking for broccoli for months now and still haven’t found it!)

Anyway, I was hoping that this Eggplant and Prosciutto and Cheese rolls would take less time, but it didn’t

That being stated, this dish that I’m about to describe to you was absolutely divine. And I mean D-I-V-I-N-E.

So, here are the ingredients you need:

• A large eggplant
• Prosciutto ham – 6 large slices (cut in half to make 12 rolls)
• Ricotta – normal sized tub
• Spinach – normal sized bag
• Shredded cheese mixture – I used one that had Cheddar, Gouda and something else (it was in Greek!)
• Parmesan – grated
• Jar of pasta sauce
• Angel hair pasta or thin spaghetti (another side note – Italy doesn’t sell ‘angel hair’ – An American invention perhaps?!)
• Olive oil
• Seasoning – salt and pepper

To start, slice the eggplant thinly the long way

Use a brush to coat each side with olive oil

Back on a cookie sheet, take 20 minutes flipping half way at 220 C / 430 F

You want the eggplant to be flimsy enough to roll but not fall apart. My oven is a boat oven so it takes a lot longer for things to cook…

Lay the eggplant slices on a plate and let them cool

To make the mixture, boil the spinach and drain the water out

In fact, grab the spinach in your hands and squeeze the water out. You don’t want runny water along the bottom of this exquisite dish.

Mix the spinach, ricotta and mixed cheese together. Add some salt and pepper to taste

In a long baking dish, pour a bit of sauce along the bottom (it helps to ensure the rolls don’t stick).

Then, start making your rolls – Start with Eggplant and then…

Add a strip of prosciutto ham and then…

Add a dollop of the cheese/spinach mixture and roll so the seam is at the bottom

Place the roll in the baking dish and then repeat until finished

Then sprinkle some parmesan cheese over the top followed by the rest of the pasta sauce

I made these in the morning and then covered them with cling-film and refrigerated for a day before baking them. It’s so freaking hot in Italy right now that I have to cook in the morning – otherwise, I don’t cook at all and we get kebobs instead 🙁

Bake for 30 to 45 minutes until it’s bubbling and warmed through

Serve a couple eggplant and prosciutto and cheese rolls over the pasta!

Enjoy this most amazing taste sensation EVER 🙂

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