Italian Appetisers


This prosciutto and cheese eggplant rollatini is another delicious Italian recipe for all eggplants lovers.

Here’s a delicious appetizer variation of a classic Italian dish: pan-fried eggplant is rolled up with  cheese and prosciutto.



  • 1 large eggplant
  • 1/4 cup olive oil
  • 8 oz goat or Fontina cheese, softened
  • 1 tbsp finely chopped fresh chives
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup sliced roasted red pepper
  • 1 pkg (3 oz) Sliced Prosciutto (Crudo), halved 



  1. Slice eggplant into 12 slices, 1/8-inch thick. Heat oil in large skillet set over medium-high heat; cook eggplant in batches, turning once, for 4 to 6 minutes or until lightly browned on each side. Transfer to paper towel–lined plate; let cool.
  2. Combine goat cheese, chives, lemon juice and lemon zest. Lay eggplant slices on clean work surface; dollop goat or Fontina cheese mixture evenly over eggplant and top with roasted red peppers and prosciutto.
  3. Roll up gently.
  4. Place, seam side down, on parchment paper–lined baking sheet; bake in 400°F oven for about 10 minutes or until warmed through.


Tip: To slice eggplant, use mandolin with safety guard.


prosciutto and cheese





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