Prosciuto & Eggplant Rolatini

Name: Prosciuto & Eggplant Rolatini
Ingredients: Ricotta Filling:; 1 cup ricotta cheese; 1 lg. egg; 2 tablespoons flat leaf parsley, minced; 1/4 cup grated parmesan cheese; 1/4 cup sliced black pitted olives; 1 roasted red pepper, seeded & diced ( store bought can be used) * Recipe follows*; Preparation; 3 long chinese eggplants; 1 lg. egg; 1 cup flour for dredging; 1 teaspoon black pepper, ground; 9-12 thin slices of prosciutto; 2 cups preferably homemade tomato sauce

14 ingredients

1 steps

Ingredients

Ricotta Filling:
1 cup ricotta cheese
1 lg. egg
2 tablespoons flat leaf parsley, minced
1/4 cup grated parmesan cheese
1/4 cup sliced black pitted olives
1 roasted red pepper, seeded & diced ( store bought can be used) * Recipe follows*
Preparation
3 long chinese eggplants
1 lg. egg
1 cup flour for dredging
1 teaspoon black pepper, ground
9-12 thin slices of prosciutto
2 cups preferably homemade tomato sauce

Directions

1

["Mix together all of the filling ingredients. Set aside.* Taste for seasoning but the cheese and prosciutto have plenty of salt.*", "Preheat oven to 350F\r\nSlice eggplants 1/4\" - 1/2\"" slices making 3-4 lengthwise pieces = making 9-12 slices. Dredge both sides in flour.\r\nIn a pie plate beat egg & pepper with a fork. \r\nDip each floured eggplant slice into the egg mixture and place on a greased parchment lined baking sheet. Large enough to hold all of the slices.\r\nBake for 15min turning over once