"twice Cooked" Grilled Eggplant (aubergine) Rollatina

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 2 large elongated eggplants
• 1/2 bunch whole cleaned basil leaves
• 1/4 lb thinly sliced prosciutto
• 1/2 lb thinly sliced mozzarella cheese
• 6 tablespoons olive oil
• salt and pepper, for seasoning as needed

Recipe

• 1 preheat grill to medium heat and cover.
• 2 for rollatina, trim top of eggplant. cut into 1/4-inch thick lengthwise slices. brush slices with olive oil and season with salt and pepper to taste.
• 3 grill eggplant slices 1 to 2 minutes per side, until eggplant has grill marks and has cooked halfway. lay eggplant slices on work surface lengthwise away from you. lay a thin slice of prosciutto lengthwise over eggplant, repeat with mozzarella and then 3 or 4 basil leaves on top of cheese.
• 4 roll up and keep in place by inserting two skewers on either side, so rolls do not spin around.
• 5 grill the eggplant rollatinas, until evenly brown on both sides and somewhat crispy, or until mozzarella begins to melt in center of rolls. place on a platter, remove skewers, brush with extra virgin olive oil and serve.