Eggplant Involtini with Ham and Cheese

Name: Eggplant Involtini with Ham and Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 2 small Italian eggplants, cut lengthwise into 1/4-inch slices; 4 ounces spreadable sheep's milk cheese; 1 tablespoon roughly chopped fresh parsley; 4 ounces thinly sliced Virginia ham, cut into wide strips; Arugula, for garnish

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Level: Intermediate

Total: 1 hr 10 min
Active: 40 min

Yield: 6 servings

Level: Intermediate

Total: 1 hr 10 min
Active: 40 min

Yield: 6 servings

Ingredients

2 tablespoons vegetable oil

2 small Italian eggplants, cut lengthwise into 1/4-inch slices

4 ounces spreadable sheep's milk cheese

1 tablespoon roughly chopped fresh parsley

4 ounces thinly sliced Virginia ham, cut into wide strips

Arugula, for garnish

Directions

Preheat the oven to 350 degrees F.
Heat a splash of vegetable oil in a large skillet. In batches, cook the eggplant slices until beginning to brown slightly, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet; let cool.
Mix the cheese and parsley in a small bowl. Smear a dollop of the mixture onto each eggplant slice, top with a strip of ham, and roll up the eggplant to enclose the filling. Use a toothpick to keep the rolls closed if necessary.
Transfer the rolls to a flameproof casserole dish. Bake until the eggplant is tender and the cheese begins to ooze out, 15 minutes, then broil for 1 or 2 minutes to crisp the edges.
Serve over a bed of arugula.