Note: I make it a little different. Very easy. Once you eat these, you won’t want the ricotta ones no more. You don’t see them in restaurants…we had a restaurant (in Brooklyn), and we wouldn’t make them for customers, just ourselves.
Ingredients:
3 Eggplants
1/2 lb Prosciutto
Mozzarella
Fresh parsley
Grated cheese (asiago and parmagiana)
Pepper
Marinara Sauce (homemade tastes best)
2 cans of whole Italian tomatoes (without the puree)
Olive oil
Slice the eggplant very thin. Do not use eggs! No, no, no. Just fry it in olive oil. Then drain on the paper.
Cut up Prosciutto and the Mozzarella, a little fresh parsley, nice grated cheese, you know… asiago, parmagiana, whatever you want to use… pepper, no salt… the prosciutto and cheese has enough salt.
Put it in a pan, and pre-make a marinara sauce, you know, with nice Italian plum tomatoes, the whole Italian tomatoes without the puree. I like to crush them good with my hand. A little olive oil, garlic… and put the marinara sauce in the bottom of the pan. Very simple, just roll them up. Put the marinara sauce on the top.
Then bake in the oven… 15-20 minutes at 350-400°.
Suggested wine:
Mrs.Pat Pugliese suggests a bottle of Pugliese Sangiovese Red, served at room temperature or a Pugliese Sparkling Merlot Red Champagne.