Eggplant Involtini with Prosciutto
- 1 large eggplant, sliced lengthwise into 12 slices, 1/8-inch thick
- 1/4 cup olive oil
- 6 slices prosciutto, halved
- 6 pieces Smoked String Cheese, halved
- 12 leaves fresh basil
- 1 cup marinara sauce
Heat half of the oil in large saucepan set over medium heat; fry eggplant in batches, turning once, for 2 to 3 minutes per side or until tender and golden brown.
Preheat oven to 325°F. Layer prosciutto over eggplant. Top with basil leaf and 2 pieces of cheese string; roll up eggplant to enclose cheese. Place on parchment paper–lined baking sheet; bake for about 10 minutes or until cheese has slightly melted.
Heat marinara sauce in small saucepan set over medium heat; serve with Eggplant Involtini for dipping.
Tip: Use mandolin with hand guard for thin, even eggplant slices.