Eggplant Involtini with Ham and Cheese
Total:
1 hr 10 min
Active:
40 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons vegetable oil
  • 2 small Italian eggplants, cut lengthwise into 1/4-inch slices 
  • 4 ounces spreadable sheep's milk cheese 
  • 1 tablespoon roughly chopped fresh parsley
  • 4 ounces thinly sliced Virginia ham, cut into wide strips 
  • Arugula, for garnish 

Directions

Preheat the oven to 350 degrees F.

Heat a splash of vegetable oil in a large skillet. In batches, cook the eggplant slices until beginning to brown slightly, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet; let cool.

Mix the cheese and parsley in a small bowl. Smear a dollop of the mixture onto each eggplant slice, top with a strip of ham, and roll up the eggplant to enclose the filling. Use a toothpick to keep the rolls closed if necessary.

Transfer the rolls to a casserole dish. Bake until the eggplant is tender and the cheese begins to ooze out, 15 minutes, then broil for 1 or 2 minutes to crisp the edges.

Serve over a bed of arugula.

IDEAS YOU'LL LOVE

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Recipe courtesy of Mario Batali

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Recipe courtesy of Mario Batali

Grilled Beef Involtini alla Siciliana

Recipe courtesy of Mario Batali

Grilled Asparagus Involtini with Lardo

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips

How to Poach Eggs Perfectly

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