Recipe: 

Ingredients

• 1 medium eggplant, sliced thin lengthwise
• 1/4 cup mozzarella, chopped
• 1 cup or more bread
• 1/4 cup prosciutto, chopped
• 2-3 cups tomato sauce

Directions:

1. Preheat oven to 400F.
2. Lay raw eggplant slices on parchment paper. In a bowl, mix together mozzarella, bread and prosciutto. Spoon mixture onto the eggplant slices and roll up.
3. In a baking pan, line the bottom of the pan with tomato sauce. Lay eggplant rolls tightly, then spoon tomato sauce over the top.
4. Bake until golden and soft.

Submitted by: Lauren Birmingham Piscitelli, Cooking Vacations Italy