Eggplant rool ups

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Eggplant rool ups

Eggplant rool ups

This recipe was re-created from a dish I ate at a wedding I went to last summer. Every once in a while something is so good that you just have to find out how they did it, and this one is surprisingly easy. The chef told me that his secret to the crêpe-like texture of the eggplant was the egg wash, and I find that it works great. Feel free to fill the eggplant with anything you want—it’s just a canvas for you to paint!
Ingredients

– MAKES 2 SERVINGS (6 ROLL UPS).
– 1 eggplant, skin on.
– 2 eggs.
– 2 tbsp (23 g) grated Parmesan cheese.
– 2 tbsp (30 ml) olive oil.
– 1 cup (230 g) ricotta cheese.
– 2 tsp (10 g) salt.
– Pinch of black pepper.
– 2 tsp (6 g) granulated garlic.
– 6 razor-thin slices prosciutto.
– 1 vine-ripe tomato.
– ½ cup (56 g) shredded mozzarella.

Instructions

Step 1: Preheat the oven to 425°F (218°C). Cut the eggplant lengthwise into ¼-inch-(6-mm-) thick slices. If that’s too tough, just cut them as thin as you can. Crack the eggs into a shallow bowl and stir in the Parmesan cheese. Heat 1 tablespoon (15 ml) of the olive oil in a large frying pan over medium-high heat. Dip one eggplant slice into the egg and put it in the frying pan. Cook for 1 to 2 minutes per side, or until light brown. Drain on paper towels to blot the oil. Repeat with the remaining eggplant slices.
Step 2: In a small bowl mix the ricotta, 1 teaspoon (5 g) of the salt, black pepper and 1 teaspoon (3 g) of the garlic. Use a fork to mix until smooth. Lay out an eggplant slice and put a slice of prosciutto on top. Next spoon some of the ricotta mix over the prosciutto and roll it up like a little burrito. Put it into a cast-iron skillet or a baking pan, seam-side down. Repeat until all the rollups are in the pan.
Step 3: Cut your tomato into thin slices (wash it first!) and toss them with the remaining 1 tablespoon (15 ml) of olive oil, 1 teaspoon (5 g) of salt and 1 teaspoon (3 g) of garlic. Put the tomato slices on top of the eggplant roll ups, and sprinkle the mozzarella over the top. Put the pan into the oven and bake for 20 to 25 minutes, or until the cheese browns.

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