You know what’s really good, like really, really good? Fried eggplant wrapped around salty ham and ooey gooey mozzarella! Do I have your attention? …Because one taste of these eggplant rolls and it’s love at first bite!
These are great as an antipasto or served alongside a main course like grilled fish or roasted meat. I made this batch of eggplant rotolini smothered in cherry tomatoes and garlic, but you can serve them plain as well. I can also attest that they are good bubbling hot or serve them at room temp, so you can eat them with your hands.
Ready for the recipe!?
Rotolini di Melanzane con Pomodorini
Eggplant Rolls with Cherry Tomatoes
Recipe adapted from Tessa Kiros, Twelve
2 large eggplants, sliced lengthwise into 1/8 inch slices
Olive oil for frying
4 1/2 ounces (120 grams) Prosciutto cotto, thinly sliced
7 ounces (200 grams) mozzarella, sliced
Big handful of fresh basil leaves
Freshly grated Parmesan cheese
2 cloves garlic, flattened and quartered
1 14 ounce can Pomodorini (cherry tomatoes) or use fresh if they are in season
Put the slice eggplant in a colander, sprinkle with salt and let set about 30 minutes to drain their bitter juices away. Rinse and pat dry with a paper towel.
In a frying pan heat enough oil to shallow-fry the eggplant. Fry them in batches for about 3 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel.
Top each eggplant slice with a slice of ham, mozzarella, basil and a grating of Parmesan cheese. Make a little parcel by rolling the eggplant up end to end and secure with a toothpick.
Meanwhile in an oven dish add a drizzle of olive oil, the cherry tomatoes along with their juice, 1/4 cup water, garlic and salt and pepper to taste. Bake in an oven at 300 degrees for about 45 minutes to 1 hour or until bubbling and flavorful.
Add the parcels of rolled eggplant and heat in a 350 degree oven until the cheese has melted. Serve immediately
*You can even make the eggplant parcels earlier in the day and reserve to heat through later on.