Name: Involtini di Melanzane (Eggplant Rolls with Mozzarella, Prosciutto, and Basil Leaves)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 4 ounces prosciutto slices, trimmed to fit the eggplant slices; 1 to 1¼ cups (4 to 5 ounces) freshly grated Parmigiano-Reggiano cheese; 2 (about 1 pound) oval purple eggplants, firm and glossy; Extra-virgin olive oil for sautéeing; Coarse sea salt; Freshly ground black pepper; 8 ounces best-quality mozzarella; About 1 cup leaves of fresh basil; Salt

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

I don’t know if this is what Neapolitans eat when they go to heaven, but I’m sure that anyone still on earth finding it as a first course or a vegetable side dish would be rhapsodic. The genuine, pure flavors of the best Italian ingredients are combined when a slice of lightly sautéed eggplant holds a single slice of fresh mozzarella, a sprinkling of Parmigiano-Reggiano cheese, and a thin slice of prosciutto. Set them on a wash of tomato sauce, if you want, and bake only until the cheese me