Eggplant Rolls
Eggplant Rolls
Ingredients
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1 can 14 oz (398 ml) plum tomatoes
- Salt and pepper
- 1/2 cup (125 ml) flour
- 4 large slices eggplant, about 1/4-inch (1/2-cm) thick, cut lengthwise
- 3 tablespoons (45 ml) olive oil
- 4 slices mozzarella cheese
- 4 slices prosciutto
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 8 fresh basil leaves, thinly sliced
Instructions
- In a small saucepan, soften the onion and garlic in the oil. Add the tomatoes. Bring to a boil and simmer over low heat for about 12 minutes. Season with salt and pepper. In a blender, purée the tomatoes. Adjust the seasoning. Set aside.
Eggplant Rolls