Grilled Eggplant, Prosciutto and Mozzarella Roulade

Name: Grilled Eggplant, Prosciutto and Mozzarella Roulades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 slices of eggplant (about 1/4-inch thick); Drizzle of olive oil; Salt; Freshly ground black pepper; 12 slices of prosciutto ham; 12 slices of fresh Mozzarella, about 1/8-inch thick; 1 small head of radicchio lettuce; Drizzle of extra virgin olive oil; 1/4 cup Balsamic Syrup, recipe follows; 3 cups balsamic vinegar

Servings: persons

1
Preheat the grill.
2
Season both sides of the eggplant slices with olive oil, salt, and pepper.
3
Grill the eggplant for 2 minutes on each side.
4
Lay a piece of prosciutto on one piece of grilled eggplant.
5
Lay a slice of cheese on top of the prosciutto.
6
Carefully roll up the eggplant and secure the roll with two toothpicks.
7
Repeat the above process with the remaining grilled eggplant.
8
Cut the radicchio in quarters.
9
Toss with olive oil, salt and pepper.
10
Grill for 1 minute on each side.
11
Remove from the grill and cut away the core of the lettuce.
12
Using a sharp knife, shred the radicchio.
13
In a mixing bowl, toss the radicchio with extra-virgin olive oil, salt, and pepper.
14
Set aside.
15
Place the eggplant roulades on the grill and cook until the cheese starts to melt.
16
Remove from the grill.
17
Place the radicchio on a large platter.
18
Arrange the roulades on the platter.
19
Drizzle the entire platter with the Balsamic Syrup.
20
In a medium-saucepan, over medium heat, add the balsamic vinegar.
21
Bring to a boil and reduce to a simmer.
22
Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency.
23
Remove from the heat and cool completely.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 slices of eggplant (about 1/4-inch thick), Drizzle of olive oil, Salt, Freshly ground black pepper, and more.

Yes, Grilled Eggplant, Prosciutto and Mozzarella Roulades falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant, Prosciutto and Mozzarella Roulades

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions