Recipe by Lucky in Bayview
This is a delicious recipe I found years ago in a local paper. I have served it as an appetizer and as a light supper. The recipe didn't specify amounts so I have always eyeballed and have never been disappointed.
Top Review by JackieOhNo!
I love the idea of this recipe. I always salt eggplant to draw the water out, so I sweated them as directed. I broiled the eggplant, rather than grilled, and would probably coat them with a little olive oil next time before doing so. I used shredded Mozzarella cheese and sliced Provolone cheese. Instead of 1 large tomato, I used grape tomatoes, halved. Once the eggplant was broiled, it took no time to put together. However, I do think this was a little bland and needs a bit more seasoning. Probably, it would be a good idea to season the eggplant before cooking to make the flavors pop. It is a great idea, though, and I hope to try this again. Made for Spring PAC 2012.
- 1 large eggplant, cut lengthwise (cut about 1/4-inch thick)
- 1 teaspoon kosher salt
- 1⁄2 lb mozzarella cheese - 1 slice for each slice eggplant, sliced about a 1/4-inch thick
- 1⁄2 lb deli sliced smoked ham- 1 piece for each slice eggplant
- 1 large ripe tomatoes, chopped
- 1⁄2 cup freshly grated parmesan cheese
- cooking spray
Directions See How It's Made
- Preheat oven to 450.
- Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
- Pat slices with a paper towel to remove as much moisture as possible.
- Grill eggplant until pliable.
- Remove eggplant from grill and allow to cool slightly.
- Top each slice of eggplant with a slice of ham and a slice of mozzarella.
- Roll up and secure with a toothpick.
- Arrange rolls in a baking dish coated with cooking spray.
- Top with chopped tomatoes and parmesan cheese.
- Bake until bubbly.