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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 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.

Serve over a bed of arugula.

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