Griff's Kitchen

 

Source: Mario Napolitano (Owner of Creative Shears Salon – Wake Forest, NC)

Ingredients

Eggplant

Bread Crumbs

Egg

Olive Oil

Prosciutto

Mozzarella Cheese

Basil

Parmigiano-Reggiano

Procedure

1. Beat egg and set aside in a small bowl

2. Brush the strips of eggplant with the egg

3. Coat eggplant with breadcrumbs

4. Heat oil in a skillet and lightly fry eggplant on both sides

5. Drain the eggplant on paper towels and allow to cool for a few minutes

6. Place Prosciutto and mozzarella on each strip of eggplant and roll up gently

7. Top the rolls with grated parmigiano-reggiano and fresh basil

8. Bake at 350 just until cheese is melted

9. Serve hot

Options: Pesto