Eggplant Prosciutto Involtini

One of the more trendy dishes that you may find today on an Italian menu is Eggplant Involtini.

Inspired by the Italian word for ‘little bundles’, eggplant involtini is thinly-sliced eggplant, stuffed and rolled with a ricotta filling, then cooked in a basic tomato sauce. My wife and I always preferred to have our eggplant prepared thin, so involtini is a dish that we enjoy whenever we have the chance.

For my version of eggplant involtini, I’m replacing the ricotta stuffing with a garlic-herb goat cheese (one of my latest guilty pleasures) topped with a thin slice of prosciutto. There is no need for tomato sauce in this recipe (although feel free to add it on top if you wish).

When baked, the eggplant develops a slightly crunchy exterior and a soft and tasty interior, and is the perfect casing for the crispy and salty prosciutto and the creamy and tangy goat cheese.

This dish serves well as an appetizer or a main course.

Ingredients:

• 1 large eggplant, skin removed and sliced thin from top to bottom (you will get about 6-8 slices)
• olive oil
• salt and pepper
• garlic herb goat cheese
• prosciutto

Directions:

Preheat oven to 375˚. Lightly drizzle eggplant slices on both sides and season with salt and pepper. Place slices on a cooking sheet and bake for 15-20 minutes, or until eggplant starts to turn golden brown.

Remove from oven, flip the eggplant slices and place a dollop of the goat cheese on each slice. Top with a thin slice of prosciutto, then fold in half (rolling may cause the slices to break). Place the eggplant back into the oven for another 5-10 minutes, until the eggplant is a rich golden brown, being careful not to burn the eggplant.

Serve and enjoy.

The baked eggplant topped with goat cheese.

Folded and ready to be served.