Eggplant Rolled with Ham and Cheese

Name: Eggplant Rolled with Ham and Cheese
Cuisine: American
Ingredients: 2 large eggplants, peeled and cut length wise into 1/2 inch slices; Basting sauce; 6 tablespoons chili infused olive oil; 4 tablespoons butter; 1/4 teaspoon each, granulated garlic, salt, pepper, Italian seasoning, lemon juice; 1/4 cup fresh grated Romano cheese, plus more for topping; About 2 cups marinara sauce; 1/4 pound thin sliced deli hot ham; 8 ounces sliced provalone cheese; 15 crisply cooked pepperoni, chopped; 1 green onion thinly sliced

fenway @Fenway

Tender eggplant layered with ham and cheese and rolled up, finally baked in marinara sauce. This makes a delicious side dish or a light entree.

fenway @Fenway

Tender eggplant layered with ham and cheese and rolled up, finally baked in marinara sauce. This makes a delicious side dish or a light entree.

Saved

Ingredients

2large eggplants, peeled and cut length wise into 1/2 inch slices
Basting sauce
6 tablespoonschili infused olive oil
4 tablespoonsbutter
1/4 teaspooneach, granulated garlic, salt, pepper, Italian seasoning, lemon juice
1/4 cupfresh grated Romano cheese, plus more for topping
About 2 cups marinara sauce
1/4 poundthin sliced deli hot ham
8 ouncessliced provalone cheese
15crisply cooked pepperoni, chopped
1green onion thinly sliced

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Steps

1

Preheat the oven to 425. Line a baking sheet with foil, spray foil with non stick spray
2

Combine all basting ingredients in a bowl
3

Brush both sides of eggplant with mixture and place on prepared pan, bake until tender, turning once about 20 minutes
4

Place some marinara in a baking dish, large enough to hold rolls in one layer
5

Assemble rolls
6

Place each eggplant on a work surface
7

Add provalone to cover eggplant
8

Then cover with ham
9

Then roll up
10

Place in sauce covered prepared pan
11

Add some sauce on each roll and sprinkle with Romano cheese and a strip of provolone. Sprinkle with crispy pepperoni and green onion
12

Bake at 425 until hot, about 15 minutes

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fenway @Fenway

on March 16, 2020 19:18

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.