Eggplant di sicilia - country living

8 rolls

Ingredients

Quantity Ingredient
2 Evenly shaped 8-inch-long eggplants
1 teaspoon Salt
Fresh Tomato Sauce (recipe follows)
⅓ cup Olive oil
4 Cloves garlic, crushed
8 Thick slices (4 to 5 oz) prosciutto
8 Sticks part-skim mozzarella
Cheese (3 by 1/2 by 1/2 inches)
8 larges Fresh basil leaves
Fresh flat-leaf parsley sprigs

Directions

1. Cut stem ends off eggplants. Cut unpeeled eggplants lengthwise into ⅜-inch-thick slices. (You will need 8 even, center-cut slices. Use end slices and any leftover side slices in other recipes.) Place 8 eggplant slices on large wire rack set in jelly-roll pan. Lightly sprinkle both sides of slices with salt. Let stand until beads of moisture appear on eggplant surface-about 30 minutes.

2. Meanwhile, prepare Fresh Tomato Sauce. Pour sauce into shallow serving dish; cover and cool to room temperature.

3. In small saucepan, heat oil over medium heat. Add garlic and cook until golden brown-about 1 minute. Remove oil from heat. Discard cooked garlic and set garlic oil aside.

4. Heat oven to 450'F. Rinse eggplant under cold water; pat dry with paper towels. Rinse and dry jelly-roll pan. Brush pan with some garlic oil. Arrange eggplant in single layer on oiled pan. Brush both sides of eggplant with garlic oil.

5. Bake 15 minutes, turning once, or until slices are tender. Cool eggplant in pan on wire rack to room temperature.

6. Just before serving, cut off and discard any fat from edge of each prosciutto slice. Place one prosciutto slice on each slice of eggplant. Place one mozzarella stick across one of the short ends of each egg- plant slice and top with basil. Starting from the cheese end, roll up eggplant and prosciutto, then place seam side down in dish of tomato sauce. Garnish with parsley sprigs. Serve rolls immediately.

Fresh Tomato Sauce: In 2-quart saucepan, heat 2 inches water to boiling. Drop in 1¼ lb ripe plum tomatoes, 4 or 5 at a time, for 15 seconds, then remove with slotted spoon to bowl of cold water.

Peel, core, and cut tomatoes in half. With fingers, scoop out and discard all seeds and liquid. Coarsely chop remaining tomato pulp. In large skillet, heat 3 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and saute until translucent-about 5 minutes.

Add 2 cloves garlic, chopped, and saute 1 minute. Add chopped tomatoes, 3 sprigs fresh basil, ½ t salt, ½ t sugar, and ¼ t ground black pepper. Heat to boiling, Reduce heat to low and cook, stirring occasionally, until mixture thickens-about 15 minutes.

Discard basil. Makes about 2 Cups.

Nutritional information per roll with sauce-protein; 13 grams; fat: 20 grams; carbohydrate: 13 grams@ fiber: 5 grams; sodium: 611 milligrams; cholesterol: 25 milligrams; calories: 271.

Country Living/August/93 Scanned & fixed by DP & GG

Related recipes