So, the first time I made these, I sliced the eggplant and tomatoes too thick, and I ended up with blobs of what was basically Italian baba ganoush. It was very yummy, but not exactly what I was hoping for aesthetically. The second batch turned out much better.
The moral of the story is: size matters, but not always in the same way. Don’t get over-enthusiastic: make your slices thin.
|Ready to roll!|
Eggplant, Smoked Mozzarella and Basil Rolls
- 1 large eggplant
- olive oil
- 6 oz. smoked mozzarella cheese, sliced into 8 thin pieces
- 2 plum tomatoes, each cut into 4 thin slices
- 8 large basil leaves
- balsamic vinegar, for drizzling
- salt and freshly ground black pepper
- Cut the eggplant lengthwise into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rinse, then pat dry with paper towel.
- Preheat the broiler and line the rack with foil. Place the eggplant slices on the grill rack and brush liberally on both sides with olive oil. Broil for 8-10 minutes until tender and golden, turning once.
- Remove the eggplant slices from the broiler, then place a slice of mozzarella and tomato and a basil leaf in the center of each eggplant slice, and season to taste with salt and pepper. Fold the eggplant over the filling and broil, seam-down, until heated through and the mozzarella begins to melt, about 5 minutes. Serve drizzled with olive oil, if desired, and a little balsamic vinegar.