Title: Eggplant Rollatini
Categories: Main
Yield: 4 Servings

1	md	Eggplant (about 1 lb)
1	tb	Olive oil
1	cl	Garlic; minced
1	cn	(14.5 oz) diced tomatoes
2	tb	Fresh basil; snipped OR 1 tsp dried basil, crushed
1	tb	Tomato paste
4	oz	Mozzarella cheese
4	oz	Prosciutto; thinly sliced
1/4	ts	Pepper
1/4	c	Parmesan cheese; shred fine

Trim and peel eggplant; cut lengthwise into eight 1/4-inch-thick slices. In a 12-inch skillet heat 2 tablespoons of the olive oil over medium-high heat. Cook eggplant, 3 or 4 slices at a time, in the hot oil about 2 minutes on each side or until browned. Add more oil to the skillet as necessary. Remove eggplant slices from skillet and drain on paper towels. Set aside to cool.

For sauce, in a medium saucepan cook garlic in the remaining 1 tbsp oil over medium-high heat for half a minute. Stir in undrained tomatoes, basil, and tomato paste. Simmer, uncovered, about 15 minutes, or until the sauce reaches the desired consistency, stirring frequently. Pour sauce into a 2-quart rectangular baking dish.

To assemble eggplant rolls, cut the cheese into eight 3 x 1/2 x 1/2-inch spears. Divide prosciutto among eggplant slices. Place a spear of cheese at one end of each eggplant slice. Roll up each slice around the cheese. Arrange eggplant rolls, seam side down, atop sauce. Sprinkle rolls with pepper. Bake, uncovered, in a 450 F oven for 8 to 10 minutes or until sauce is bubbly and cheese in rolls is just starting to melt.

To serve, place 2 eggplant rolls on each dinner plate. Spoon sauce over rolls. Sprinkle with Parmesan cheese.

Better Homes says this serves 4 as a main dish. They might be good cooks, but they're lousy estimators. This might serve 4 as a side dish with lots of pasta. It will serve 2 as a main dish.

Better Homes and Gardens, 10/96

MM format and comments by Dave Sacerdote

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