Eggplant Roulade with Prosciutto

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Involtini di Melanzane al Prosciutto

  Serves 4 People


  • 2 small to medium Eggplant, stem-end trimmed, partially peeled and sliced length-wise 1/8″ thick
  • 150 g Mozzarella, shredded
  • 100 g Prosciutto, sliced thickly and cut into julienne
  • 1/2 bunch fresh Mint, finely chopped
  • 1/4 cup dry Italian White Wine
  • Extra Virgin Olive Oil
  • Salt
  • Pepper


  • In a mixing bowl combine the shredded mozzarella cheese, prosciutto and chopped mint; add salt to taste and lightly drizzle with extra virgin olive oil; stir to combine
  • Working with one eggplant slice at at time, lay the slice flat, with the trim end closest to you, place 1 tbsp of the mixture on the end of the slice, then roll the eggplant to form a tight roll; secure with a toothpick
  • Place the rolled eggplant in a well oiled baking dish and sprinkle with the wine
  • Bake at 375 F for approximately 20 to 30 minutes, uncovered and until the cheese melts out of the rolls
  • Serve with remaining mint


  • Add tomato sauce to the bottom of the baking dish, spreading to cover the bottom of the dish.  Place the eggplant rolls in the dish and sprinkle with Parmigiano Reggiano cheese and bake until hot and until the cheese is melting and the color of straw.