Easy Eggplant, Mozzarella & Ham Wraps

READY IN: 25mins
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.

Ingredients Nutrition

  • 1 large eggplant, cut lengthwise (cut about 1/4-inch thick)
  • 1 teaspoon kosher salt
  • 12 lb mozzarella cheese - 1 slice for each slice eggplant, sliced about a 1/4-inch thick
  • 12 lb deli sliced smoked ham- 1 piece for each slice eggplant
  • 1 large ripe tomatoes, chopped
  • 12 cup freshly grated parmesan cheese
  • cooking spray

Directions

  1. Preheat oven to 450.
  2. Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
  3. Pat slices with a paper towel to remove as much moisture as possible.
  4. Grill eggplant until pliable.
  5. Remove eggplant from grill and allow to cool slightly.
  6. Top each slice of eggplant with a slice of ham and a slice of mozzarella.
  7. Roll up and secure with a toothpick.
  8. Arrange rolls in a baking dish coated with cooking spray.
  9. Top with chopped tomatoes and parmesan cheese.
  10. Bake until bubbly.

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