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Ingredients

  • 2 medium Florida eggplants (peeled if desired)
  • 3 cups tomato sauce
  • 8 oz ricotta cheese
  • ½ oz prosciutto ham, diced
  • 2 oz grated parmesan
  • 3 oz shredded low-fat mozzarella
  • 2 tbs olive oil
  • 1 pinch nutmeg (to taste)
  • Kosher salt and fresh ground pepper to taste

This Eggplant Rollatini recipe by Fresh from Florida is filled with bundles of eggplant slices and cheesy ricotta, and smothered in tomato sauce – making for the perfect savory entree.

Slice eggplant lengthwise (approximately ½-inch thick).

Brush lightly with olive oil and season with salt and pepper.

Bake eggplant on a cookie sheet at 375for 5 to 8 minutes, or until almost tender and brown on top.

Let cool.

Mix the cheeses, prosciutto and nutmeg in a bowl until completely combined.

Place approximately 1 oz of filling on each slice of eggplant and roll lengthwise.

Secure with toothpick if desired.

Place rolls in a baking dish and top with sauce.

Bake completed dish in oven for 10 minutes or until heated through.

Serve warm with extra grated cheese on top.

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