Recipe: Appetizing Eggplant Rolled with Ham and Cheese

Eggplant Rolled with Ham and Cheese. Use bacon and cheddar cheese for a more intense flavor. Fry the eggplant slices, let them cool at room temperature and then fill with ham and cheese. The next day: Spread goat's cheese generously on each eggplant half.

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Submit a Recipe Correction Wash thoroughly, squeezing and drying the slices of eggplant. Roll them in flour and fry them. Finally, take each eggplant slice, arrange ham and cheese on top and wrap it into a tight roll. You can prepare Eggplant Rolled with Ham and Cheese using 11 active ingredients and 12 steps. Here is how we prepare.

Materials for making of Eggplant Rolled with Ham and Cheese

1. Instructions. 2 of large eggplants, peeled and cut length wise into 1/2 inch slices.
2. Guidelines. of Basting sauce.
3. Guidelines. 6 tablespoons of chili infused olive oil.
4. Detaile. 4 tablespoons of butter.
5. Detaile. 1/4 teaspoon of each, granulated garlic, salt, pepper, Italian seasoning, lemon juice.
6. Detaile. 1/4 cup of fresh grated Romano cheese, plus more for topping.
7. Guidelines. of About 2 cups marinara sauce.
8. Detaile. 1/4 pound of thin sliced deli hot ham.
9. Step by step. 8 ounces of sliced provalone cheese.
10. Directions. 15 of crisply cooked pepperoni, chopped.
11. Directions. 1 of green onion thinly sliced.

Arrange all the rolls tightly next to one another in a baking dish. Lay eggplant flat, add a slice of cheese to cover eggplant, then top with ham. Roll up eggplant, enclosing ham and cheese inside. Bake just until cheese is melted and.

Guide To Make Eggplant Rolled with Ham and Cheese

1. Preheat the oven to 425. Line a baking sheet with foil, spray foil with non stick spray.
2. Combine all basting ingredients in a bowl.
3. Brush both sides of eggplant with mixture and place on prepared pan, bake until tender, turning once about 20 minutes.
4. Place some marinara in a baking dish, large enough to hold rolls in one layer.
5. Assemble rolls.
6. Place each eggplant on a work surface.
7. Add provalone to cover eggplant.
8. Then cover with ham.
9. Then roll up.
10. Place in sauce covered prepared pan.
11. Add some sauce on each roll and sprinkle with Romano cheese and a strip of provolone. Sprinkle with crispy pepperoni and green onion.
12. Bake at 425 until hot, about 15 minutes.

Slice & season eggplant with salt and pepper. Sauté eggplant slices until soft & pliable. Layer eggplant with prosciutto/ham, cheese, tomatoes and seasonings (per recipe below). Roll & place in a casserole dish over tomato sauce. Bake until cheese is melted, garnish with basil.

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