Sicilian Eggplant Parmesan Roll-ups (Involtini Di Melanzane Alla Siciliana)

Yield: 4 servings

Ingredients:

• 1 large eggplant
• about 3/4 cup (180 ml) olive oil, divided
• 2 garlic cloves, peeled and crushed
• 4 cups (950 ml) chopped canned San Marzano tomatoes
• Salt and pepper
• 2 tablespoons (30 ml) chopped fresh oregano, plus more for garnish
• 1 ½ cups (350 ml) grated fresh mozzarella
• ¾ cup (180 ml) cubed provolone
• 5 ½ ounces (150 g) prosciutto, torn
• 1/3 cup (80 ml) pine nuts
• 1/3 cup (80 ml) grated Pecorino Romano, plus more for garnish
• ¼ cup (60 ml) breadcrumbs
• 2 anchovy fillets, minced
• ¼ cup (60 ml) fresh chopped basil

Method:

Slice eggplant lengthwise into 8 thin slices, roughly a ¼-inch (6 mm) thick.

Heat about 2 tablespoons (30 ml) olive oil in a pan over medium heat, add garlic, and fry for 30 seconds.

Add canned tomatoes, oregano, and season with salt and pepper. Adjust heat to bring to a low simmer and cook until flavours are married, about 20-25 minutes.

In a medium sized, high sided pan, heat about 1/4 cup (60 ml) olive oil over medium-high heat until shimmering.

Fry the eggplant slices 1-2 minutes per side, until golden brown. Drain on a paper-towel lined plate. Work in batches, adding more oil as needed.

Preheat oven to 375 F (190 C).

In a bowl, combine mozzarella, provolone, and prosciutto.

Pour half of the tomato sauce into the bottom of a baking dish.

Lay out a slice of eggplant and spoon in some of the cheese and prosciutto mixture, then roll up securely and place seam side down in the baking dish.

Repeat process, continuing until all eggplant slices have been filled, rolled, and placed in the baking dish.

Pour over the remaining tomato sauce. Bake for 20 minutes.

Meanwhile, in a small bowl, combine the pine nuts, pecorino, breadcrumbs, anchovy fillet, and basil, sifting together to make a crumbly topping.

Retrieve the roll-ups from the oven, sprinkle over the breadcrumb mixture, drizzle with olive oil, then return to oven.

Bake until the topping is golden brown, about 10-12 minutes. Garnish with oregano leaves, more grated pecorino, and olive oil.

Buon appetito!