Eggplant Involtini with Ham and Cheese

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 6 servings
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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 


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Transfer the rolls to a flameproof 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.
  5. Serve over a bed of arugula.

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