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!
– 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.
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.