4-5 Mucci Farms Mini Eggplant
2 tsp salt
2 cups tomato basil passata (strained tomato purée in a jar)
1 cup diced Mucci Farms Beefsteak Tomatoes
2 cloves garlic, minced and divided
2 cups ricotta cheese
1 cup cream cheese
1 cup shredded mozzarella
½ cup julienned basil
2 tsp lemon zest
2 tbsp lemon juice
10 slices prosciutto, cut in half crosswise
Olive oil
Chili flakes
Pepper
Basil
Preheat oven to 400°F.
Trim top stem and skin lengthwise from sides of eggplant and discard. Sliced eggplants lengthwise into 1/4-inch thick slices (about 6 slices per eggplant). Rub salt evenly over slices and let sit for 40 minutes until pliable.
In a medium bowl, combine passata and tomatoes and half of the garlic. Reserve half a cup and set aside. Spread remaining mixture into an 11 or 12-inch cast-iron skillet.
In a large bowl, add ricotta cheese, cream cheese, mozzarella, basil, remaining half of the garlic, lemon zest and juice. Mix until well combined.
Absorb excess water from eggplant slices with paper towel. Place a half slice of prosciutto onto widest part of one eggplant slice and approximately 1-1/2 tbsp cheese mixture. Roll up setting to rest on its seam in the cast iron skillet. Repeat steps with remaining eggplant slices.
Spoon reserved. Tomato mixture on top of eggplant roll ups. Drizzle with olive oil and bake for 40 to 45 minutes. Let rest for 10 minutes before serving. Garnish with chili flakes, pepper and basil.
