Eggplant Rollanti1 medium eggplant (about 1 pound)1. Trim and peel eggplant, cut lengthwise into 8 1/4-inch thick slices. 2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook eggplant 3 or 4 slices at a time in hot oil until brown on both sides. Add more oil to skillet as necessary. 3. Remove eggplant slices from skillet and drain on paper towel. Set aside to cool. 4. Pour spaghetti sauce in a 2-quart rectangular baking dish. 5. To assemble eggplant rolls: Cut cheese into 3-by-half-inch spears, divide prosciutto among eggplant. Place spear of cheese and prosciutto on each eggplant slice, then fasten with toothpick. Arrange eggplant rolls in the sauce. 6. Bake uncovered at 400 degrees for 15 to 20 minutes until sauce bubbles. 7. To serve: Place 2 eggplant rolls on a plate and spoon sauce over rolls and sprinkle with Parmesan cheese. Serves 4. Katherine Taptik, 669 S. 4th St., Sharpsville |
