Stuffed Eggplant Rolls

1. 1

   Skin eggplant and cut lengthwise slices about 1/8-inch thick. Dip slices in egg batter and then in bread crumbs.

2. 2

   Fry and cool slices in refrigerator for a couple of hours.

3. 3

   Place a slice of Prosciutto on each slice of eggplant.

4. 4

   Chop hard-boiled eggs.

5. 5

   Mix in grated cheese and place on top of Prosciutto.

6. 6

   Add grated Mozzarella on top of this, then roll each slice and secure with toothpick.

7. 7

   Place in baking dish.

8. 8

   Pour sauce and Mozzarella on top. Bake until cheese is all melted at 350u00b0 for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.