Proscuitto Rolls: Newman's Own Cookbook

Prosciutto Rolls  (Great with Sesame/Quinoa Bread)


3 eggplants (I used 1, was plenty for 2 adults with 1/4 left over) - just 
salt
1/2 lb. mozzarella or provolone slices 
flour
olive oil for frying
1/2 pound prosciutto
1-2 T butter
Newman's Own Marinara (or your own favorite)
1/3 cup Parmesan cheese


Wash and dry the eggplant.  Slice very thin crosswise.  Place in layers on a chopping board and sprinkle with salt.  Tilt the board and leave for 1 hours until the eggplant eliminates its bitter liquid.  Meanwhile, cut the provolone into small pieces.  When the hour is up, dry the eggplant and flour the slices.  Fry in hot oil and drain on paper towels.  
    Cut the prosciutto into thin slices the same size as the eggplant slices.  On each slic of eggplant, place a slice of prosciutto and a few cubes of hte mozzarella.  Roll up the eggplant and seal with a toothpick.  
    Butter a baking dish and place the eggplant rolls in it.  Add spaghetti sauce, sprinkle with the Parmesan.  Bake in preheated 200 F oven for 15 minutes.