Ingredients:
2 medium eggplants, peeled and sliced lengthwise
½ c. extra virgin olive oil
1 ½ c. ricotta cheese
4 T. fresh parsley, minced
4 oz. proscuitto or thinly-sliced ham
4 oz. fresh mozzarella cheese
2 c. tomato Sauce
1 c. fresh parmesan cheese, shredded
Directions:
Fry thin slices of eggplant in olive oil until tender. Drain. Crisscross slices on counter top. Blend ricotta and minced parsley in a small bowl. Place a bead of cheese along each slice of eggplant. In the center, where the two pieces of eggplant cross, place a slice of prosciutto and a chunk of mozzarella. Fold over the eggplant “flaps” to form a small bundle. Place seam side down side by side in a baking dish. Top with tomato sauce and parmesan cheese. Bake for 30 minutes at 350 degrees. Serves 6.