Eggplant Rollatini

INGREDIENTS

• 1 large eggplant, peeled and cut lengthwise into thin slices
• 2 T olive oil
• 1 T Balsamic vinegar
• 2 cloves garlic, minced
• 1 C ricotta cheese
• ½ C basil, chopped
• 1 C parmesan, grated
• ½ lb prosciutto, sliced thinly
• ½ C tomato sauce
• ½ C mozzarella, shredded

PREPARATION

1. Preheat the oven to 350°F.
2. Combine olive oil, vinegar and garlic in a small bowl.
3. Brush eggplant slices with mixture and roast in the oven for 20 min.
4. Combine ricotta cheese, basil and parmesan in a bowl, mix well.
5. Spread a thin layer of the ricotta mixture onto each eggplant slice.
6. Roll eggplant up and wrap tightly with one or more slices of prosciutto.
7. Place seam side down in a baking dish containing the tomato sauce.
8. Top with shredded mozzarella.
9. Bake for 15 min until cheese is melted and lightly browned. Serve.