Eggplant Rollatini

Ingredients

• 2 medium eggplants
• salt and black pepper ( to taste)
• 3 tablespoons olive oil (divided)
• 4 ounces prosciutto (or ham)
• 2 medium ripe tomatoes (sliced )
• 8 ounces fresh mozzarella cheese (sliced )
• ½ teaspoon dried oregano
• 1 ½ cups tomato sauce (divided)
• 2 ounces grated Parmesan cheese
• 1 tablespoon balsamic vinegar
• fresh basil leaves (for serving, optional)

Steps

1. 1

   Preheat oven to 350°F.

2. 2

   Wash eggplant and slice into ¼" thick slices. Season with salt & pepper.

3. 3

   Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.

4. 4

   Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.

5. 5

   Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.

6. 6

   Divide remaining ½ cup of tomato sauce over each roll. Drizzle with remaining olive oil and sprinkle with parmesan cheese. Bake 15 minutes or until lightly browned and cheese is melted.

7. 7

   Drizzle with balsamic vinegar and sprinkle with fresh basil. Serve warm.