|Grilled Eggplant Wraps with Prosciutto, Fresh Mozzarella and Basil|
|2/24/2017 5:54:24 AM - Serves 4-6 as appetizers, main for a light lunch, or a side for dinner|
1 big eggplant (American size)
1/2 Cup of flour
salt & pepper to taste
1/8-1/4 lb. prosciutto
fresh mozzarella, sliced thinly cross wise (should be same amount of mozzarella slices to eggplant slices)
15-20 fresh basil leaves
Slice eggplants length wise about 1/4 inch thick (or a little thinner). Prepare a shallow medium sized mixing bowl and beat the eggs; also put the flour and season with salt & pepper into a large dish.
Take 2 saute pans and put over medium heat and warm 2 Tablespoons of oil in each pan. Take one eggplant slice, flour both sizes (shake off excess flour), then dip in egg, then put into saute pan. Repeat with a 2nd slice into the 2nd pan. Saute for about 1-2 minutes each side until golden. Repeat with all slices of the eggplant -- add olive oil as needed into the pan. Pat cooked eggplant slices with paper towel to soak up excess oil.
Once all the eggplant slices have been cooked, wrap as follows: Take an eggplant slice, lay a piece of prosciutto, a slice of mozzarella, and 1-2 basil leaf (depending on the size), then wrap and close with 2 toothpicks. Repeat with all the eggplants.
Grill over medium heat for about 2 minutes each side with top closed, or until the cheese melts.
| Monday's Gastronomic World of Cooking||
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