A recipe for an easy, quick appetizer you can put together in minutes. You have the choice between using anchovies or thin slices of prosciutto ham. I like to serve this dish piping hot with wedges of lemon. Instead of the sun-dried tomatoes, you could instead brush on a basil pesto sauce for a completely different taste. 

1 Medium Eggplant

2 Tablespoons Salt

2 Eggs

2 Cups Bread Crumbs

Thin Slices Mozzarella Cheese

Thin Slices Prosciutto or Anchovy Fillets

Sun-Dried Tomatoes Packed In Oil

Oil For Frying

Peel the eggplant, and cut it into 1/4 inch slices lengthwise. Place these slices in a colander with salt sprinkled between the layers. Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour. Rinse, and pat the slices dry. Dip each slice first into the beaten egg, and then into the bread crumbs. Preheat the oven to 375 degrees F. Heat the oil to 375 degrees F., and fry the eggplant slices until golden brown. Drain on paper towels. 

Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella cheese, all cut to fit. Roll up the eggplant like a cigar lengthwise, and secure with a toothpick. Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve.

Buon Appetito!

Deborah Mele 2002 - 2009

 

  

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