Involtini di Melanzane

Eggplant Rolls with Mozzarella, Prosciutto, and Basil Leaves

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

In Nonna's Kitchen

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