These ham and cheese stuffed eggplant rolls might seem simple, but they're an explosion of flavor from the first bite. You'll definitely want to make them more than once.
Total Time
30min
5.0
1 Rating
Author: Cocina Familiar
Servings:
4
Ingredients
•
1
Extra-Large Extra Stor extra gross extra-large extra grande
Eggplant
or 2 Medium Eggplants
•
4
slices
Serrano Ham
•
8
pieces
Gruyère Cheese
•
to taste
All-Purpose Flour
•
to taste
Eggland's Best Classic Eggs
, beaten
•
as needed
Olive Oil
•
to taste
Salt
Cooking Instructions
1.
Start by cutting the Eggplant (1) vertically in 1-centimeter slices.
2.
On a baking tray, lay out the eggplant slices and season with Salt (to taste). Let them sit for around 20 minutes so the salt can draw out the moisture.
3.
Use a paper towel to pat dry the excess moisture on the eggplant slices. Next, heat a little Olive Oil (as needed) in a pan and fry the eggplant slices.
4.
Once the eggplant is cooked and soft, remove from the pan. Lay out the slices and place a slice of Serrano Ham (4 slice) and a piece of Gruyère Cheese (8 piece) at the end nearest to you. Make sure to leave a section of the eggplant clear so the roll will close properly.
5.
Roll the slices tightly and use wooden skewers to hold together. Dip and cover in All-Purpose Flour (to taste) and then dip and cover in Egg (to taste). Then, in a large pot filled with hot oil, deep fry the stuffed rolls.
6.
As they become golden brown in color, remove and place on a plate with paper towel to absorb the excess oil.
7.
Serve and enjoy!
Nutrition Per Serving
CALORIES
223
FAT
15.6 g
PROTEIN
18.3 g
CARBS
2.2 g
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