Eggplant Roll-Ups

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Eggplant Roll-Ups

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.



  • 2 medium to large eggplants
  • Extra-virgin olive oil
  • 2 fresh large mozzarella balls (10 or more small mozzarella balls)
  • 20 or so slices of good prosciutto
  • Bunch of fresh basil


  1.  Slice the eggplants lengthwise into 1/4-inch slices.

  2. 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.

  3. Heat a grill on the stove (I use a long grill that covers 2 burners).

  4. 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).

  5. Get a baking dish ready (I use an oval dish that will look good to serve right from the oven).

  6. 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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