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Ham and Eggplant Rolatini » Simple and Healthy Recipe! ✅

This is a side of the show for special occasions that make all the guests feel like they are rolling out the red carpet. Wrapping soft, buttery eggplant wrapped in prosciutto, top with smooth, creamy ricotta. Small packets with big flavor! —Marissa R.

  • Ricotta Filling:
  • 1 cup cottage cheese

  • 1 lg. egg

  • 2 tablespoons flat-leaf parsley, chopped

  • 1/4 cup grated Parmesan

  • 1/4 cup sliced ​​pitted black olives

  • 1 roasted red bell pepper, seeded and diced (you can use store-bought) *Recipe below*

  • Preparation
  • 3 long Chinese eggplants

  • 1 lg. egg

  • 1 cup of flour to coat

  • 1 teaspoon black pepper, ground

  • 9-12 thin slices of ham

  • 2 cups of homemade tomato sauce preferably

  1. Mix all the ingredients for the filling. Booking. *Try for seasoning but cheese and ham have a lot of salt.*

  2. Preheat oven to 350F. Cut eggplant into 1/4″ – 1/2″ slices making 3-4 pieces lengthwise = making 9-12 slices. Pass both sides through the flour. In a cake pan, beat the egg and pepper with a fork. Dip each floured eggplant slice into the egg mixture and place on a greased parchment paper lined baking sheet. Big enough to hold all the slices. Bake for 15 minutes, turning once, halfway through cooking. Just until the aubergines are flexible. Remove from the oven and let cool to the touch.

  3. Assembly: Place 1 slice of ham on a flat and clean surface. Place a slice of eggplant on top. Add a large amount of padding to the end closest to you. Start rolling, place loose fill back on roll. The egg will keep it firm during cooking. Place in a large enough saucepan seam side down with the tomato sauce spread on the bottom. Continue until all the rolls are finished in the same way. *You can change the presentation by placing the aubergines at the bottom and then placing the ham on top if you wish*

  4. Bake in the center of a preheated 350F oven for 30-40 minutes until the ham is crispy. top with sauce

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