These are always a hit when we have guests over. Glenn likes to grill them to get that authentic grilled look and smoky flavor. They can also be made in advance, put in a large ziplock bag, and stored in the refrigerator or freezer for later use.
Slice the eggplants lengthwise into 1/4-inch slices.
Salt both sides and stack on a board with paper towels in between each layer for 30 minutes to extract all moisture in the eggplant.
Heat a grill on the stove (I use a long grill that covers 2 burners).
Taking each slice of eggplant, brush both sides with extra-virgin olive oil and grill for about 4 minutes on each side (do this in batches).
Get a baking dish ready (I use an oval dish that will look good to serve right from the oven).
On a board, spread out the eggplants. Add a piece of prosciutto, a slice of mozzarella, and a basil leaf, then roll tightly and put in dish.
Bake at 350°F for 10 minutes. Your guests will love these!
Comments (1)
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