Stuffed Eggplant Rolls
Stuffed Eggplant Rolls is an moderately easy dinner. Made with 3 c. tomato sauce, 1/4 lb. prosciutto, 2 hard-boiled eggs, 2 c. bread crumbs and 1 1/2 c. oil, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Skin eggplant and cut lengthwise slices about 1/8-inch thick. Dip slices in egg batter and then in bread crumbs.
Fry and cool slices in refrigerator for a couple of hours.
Place a slice of Prosciutto on each slice of eggplant.
Chop hard-boiled eggs.
Mix in grated cheese and place on top of Prosciutto.
Add grated Mozzarella on top of this, then roll each slice and secure with toothpick.
Place in baking dish.
Pour sauce and Mozzarella on top. Bake until cheese is all melted at 350Β° for 10 to 15 minutes.
π· Perfect Pairings
Complete your meal with these
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