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Stuffed Eggplant RollsFrom Italian Cooking and Living, December 2004/January 2005
2 eggplants, trimmed
salt
4 tablespoons extra-virgin olive oil, divided
freshly ground pepper
24 slices prosciutto cotto (or substitute cooked ham)
24 slices fontina cheese
Cut each eggplant lengthwise into 12 1/4-inch thick slices. Arrange them on a clean kitchen towel on a flat surface, and sprinkle with salt. Cover with another kitchen towel, and allow to sit for 2 hours to extract the excess moisture. Preheat the oven to 400°. In a large nonstick skillet over medium heat, warm 2 tablespoons of olive oil. Add the eggplant, season with pepper, and sauté for 4 minutes on each side. (You may have to do this in batches, using the remaining 2 tablespoons of olive oil.) Remove from the skillet, and set aside to cool. Place 1 slice of prosciutto and 1 slice of cheese on each slice of eggplant, and roll up tightly. Place the rolls in a baking dish, and bake for 10 minutes. Serve warm or at room temperature. Serves 6
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