Ingredients: one eggplant, a quarter pound raw ham, 4 oz mozzarella cheese oil

Start by preparing the eggplant like for the parmigiana.  First, wash the eggplant, slice it into edible pieces and cover each slice with salt layering them on a dish or in a colander. What you want to do now is to press out the water from the eggplants, so put a second dish over it with something heavy pressing down. Keep the eggplant like this for about one hour, moving the layers every twenty minutes. This is a crucial step because it takes away the bitter taste from the eggplant and thus leaving a succulent eggplant. When ready fry the eggplant. In the meantime you have prepared the mozzarella in slices. Take one slice of eggplant than one slice of mozzarella than the ham roll it and close it with a tooth pick. When all the rolls are done cook them in the oven at 350 for fifteen minutes.

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