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Eggplant Rollatini

Eggplant Rollatini

Yield 4 to 6 Servings

2 medium Florida eggplants (peeled if desired)
Homemade tomato sauce (or premade)
8 ounces ricotta cheese
1/2 ounce prosciutto ham, diced
2 ounces grated parmesan
3 ounces shredded low-fat mozzarella
Olive oil
1 pinch nutmeg (to taste)
Kosher salt and fresh ground pepper to taste


Slice eggplant lengthwise (approximately 1/2-inch thick). Brush lightly with olive oil and season with salt and pepper. Bake eggplant on a cookie sheet in a 375 degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool. Mix the cheeses, prosciutto and nutmeg in a bowl until they are completely combined. Place approximately 1 ounce of filling on each slice of eggplant and roll lengthwise. Secure with toothpick if desired. Place rolls in a baking dish and top with sauce. Bake completed dish in oven for 10 minutes or until heated through. Serve warm with extra grated cheese on top.

Fall - Eggplant Rollatini

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