Stuffed Eggplant Rolls

Hi Visitors!

T'is the season! For what you ask?? Well for many Italians all over the world, especially our little town, it is the most bountiful time in the garden!  As the summer comes to a close Nonnina and Nonno, among other proud garden caretakers, are working hard to pick and enjoy the final products of the garden.  Most of these for Nonnina include: tomatoes, kale, lettuce, peppers, beans, and EGGPLANT.

(Above are pictures of Nonnina's garden)

If you're like myself, then you may not be particularly fond of eggplant, but thats only because you have never tried Nonnina's famous stuffed eggplant rolls.  She has converted me to an eggplant lover with this recipe that she has created using the freshest ingredients from her garden and of course a few store bought favourites.  This recipe is sure to be a hit at your dinner table!
Enjoy!

Ingredients:

For the Eggplant:

• 1 cup of all purpose flour for dusting
• 1 large eggplant 
• 1/4 cup of oil (for brushing and to grease the baking sheet)
• 1/2 cup of ricotta
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 1/2 cup of chopped prosciutto
• 1/4 teaspoon of pepper
• 1 tablespoon of finely chopped parsley 
• 1 clove of grated garlic

For the Tomato Sauce:

• 1 medium chopped onion
• 1 clove of grated/minced garlic
• a handful of fresh basil to taste
• 1 teaspoon of chopped oregano
• 2 tablespoons of olive oil
• 1 cup of tomato sauce

Directions:

1. Preheat the oven to 425 degrees.
2. In a pot, begin to cook the onions and garlic with olive oil, salt and pepper. Let simmer for a minute then add the tomato sauce.
   
   
   
   
   
   NONNINA'S TIP* I use homemade tomato sauce but any store bought tomato sauce will work.
3. Let the sauce cook for about an hour while you prepare the eggplant.
4. Wash and trim the eggplant and slice it as finely as you can.
   
   
   
   NONNINA'S TIP* if the eggplant is too small, you may have to use 2 of them.
5. Dust the eggplant with flour on both sides.
   
   
   
   
   
6. Lay a sheet of parchment paper on a baking sheet and grease with oil.
   
   
   
   
   
7. Lightly give the eggplant slices a shake before laying them flat about side by side on the greased baking sheet.
   
   
   
8. Once the eggplant is on the baking sheet, use the rest of the oil to brush the tops of the eggplant.
   
   
   
9. Bake the eggplant in the oven for 15 minutes or until the tops are golden.
10. While the eggplant is in the oven, finely chop the prosciutto and add it to a large bowl with the ricotta, mozzarella and parmesan cheese.
    
    
    
    
    
    
11. Add the parsley and garlic to the bowl with 1 egg and mix it all until combined.
    
    
    
    
    
12. Once the eggplant come out of the oven, let cool for 5 minutes.
    
    
    
    
    
13. Take a table spoon of the mix and put it in the center of the eggplant and you roll it.
    
    
    
    
    
    
    
14. Place the roll ups side by side in a tray and set aside.
    
    
    
    
    
15. Pour the sauce over the rolls a little bit on the bottom and a little on top and bake in the oven for 25-30 minutes.
    
    
    
    
    
    
    
    
    
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Buon Apetito!

With Love From, Nonnina!