Eggplant Rolls with Sun-Dried Tomatoes, Prosciutto, and Mozzarella
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Eggplant rolls with sun-dried tomatoes, prosciutto, and mozzarella
Ingredients
- Eggplants - 1 piece
- Salt - 2 tablespoons
- Chocolate eggs - 2 pieces
- Breadcrumbs - 2 cups
- Prosciutto - 10 pieces
- Melted Cheese - 10 pieces
- Sun-Dried Tomatoes - 5 pieces
- Olive Oil - to taste
Step by Step guide
Step 1
Slice the eggplant into thin pieces. You should get about 10 pieces. Place them in a colander and sprinkle with salt. Leave for 1 hour, then rinse and dry.
Step 2
Dip each piece in lightly beaten eggs, then coat with breadcrumbs.
Step 3
Preheat the oven to 374°F.
Step 4
In a pan, heat the olive oil well. Fry the eggplant pieces on both sides until golden brown. Drain on paper towels.
Step 5
Cut the sun-dried tomatoes into thin strips and place them on the eggplant pieces. Then add a slice of prosciutto and a piece of mozzarella on each. Roll them up and secure with a toothpick.
Step 6
Transfer to a greased baking sheet and bake for 7-10 minutes.
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