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| Eggplant Rolls with Proscuitto and Ricotta |
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Eggplant Rolls with Proscuitto and Ricotta
From Chef Eric
Makes: 12
Ingredients salt olive oil sea salt freshly ground black pepper 12 slices prosciutto 12 fresh basil leaves 9 ounces ricotta cheese
Tomato Sauce 1/3 cup olive oil 1 medium onion, finely diced 2 cloves garlic, finely chopped 28 ounces canned, peeled imported Italian tomatoes with juice 12 basil leaves pinch of sugar salt freshly ground black pepper
Directions To make tomato sauce, heat olive oil in a sauce pan, add onion and garlic and fry until translucent. Add tomatoes and bring to a boil, reduce heat and simmer for 30 minutes. Pass tomatoes through a food mill to remove seeds, and return to saucepan. Tear basil leaves into sauce, add sugar, and season with salt and pepper. Simmer for 10 minutes and set aside.
Cut eggplants into 1/4 inch slices. Choose 12 slices of equal size and discard the remainder. Salt both sides of the eggplant slices and let stand for 30 minutes to extract any bitterness. Rinse and pat dry with paper towels. Heat a little olive oil in a skillet or frying pan and fry eggplant over medium heat until golden brown. Drain on paper towels. Lay eggplant slices on work surface and season with sea salt and pepper: Place one slice of prosciutto and one basil leaf torn into small pieces on each piece of eggplant. For each slice take one tablespoon of ricotta and form into a sausage shape. Lay ricotta at one end of eggplant and roll involtini up, finishing with seam down. Place in oven at 325 degress for 10 minutes or until hot. Serve warm, with tomato sauce, if desired.
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