Eggplant and Prosciutto Roll Ups

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Marinara sauce (2 cups)
• Fresh basil (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• Prosciutto (8 thin slices)
• Eggplant (2 large, sliced lengthwise)

Instructions

1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 10 minutes to draw out the excess moisture. After 10 minutes, pat them dry with paper towels.
3. In a mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, chopped basil, a pinch of salt, and black pepper. Stir until well combined.
4. Spread about 1 tablespoon of the ricotta mixture onto one side of each eggplant slice.
5. Place a slice of prosciutto on top of the ricotta mixture on each eggplant slice.
6. Starting from one end, gently roll up each eggplant slice and secure with a toothpick.
7. Heat the olive oil in a skillet over medium heat. Add the eggplant roll-ups, seam side down, and cook until they are golden brown on all sides, about 2-3 minutes per side.
8. Transfer the roll-ups to a baking dish and evenly pour the marinara sauce over them.
9. Sprinkle the remaining Parmesan cheese over the top of the roll-ups and the sauce.
10. Bake in the preheated oven for 15-20 minutes, or until the eggplant is tender and the sauce is bubbly and slightly caramelized on top.
11. Allow the dish to cool for a few minutes before serving. Garnish with additional fresh basil if desired.