8 oz ricotta cheese
1/2 oz prosciutto (diced very small)*optional
2 oz grated parmesan
3 oz shredded mozzarella
1 pinch nutmeg (to taste)
1 pinch white pepper (to taste)
3 medium round eggplant
Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor.
Eggplant:
Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce. Serves approximately 6 to 8.
Posted: 5/27/2009 1:58:39 PM