Eggplant Roulades

by Karin Calloway Variations on Eggplant Roulades abound. Here, Slices of eggplant are broiled and then stuffed with a combination of three cheeses and wrapped up in a piece of smoky prosciutto. The prosciutto eliminates the need to use toothpicks to secure the roulades, since the prosciutto adheres to itself, sealing up these little parcels perfectly. The roulades can be prepared ahead and refrigerated overnight. Just grill them for a few minutes when you’re ready to serve. A little drizzle of warm marinara sauce is the perfect finishing touch. 2 large eggplants (about 2 1/2-3 pounds) 1/3 cup olive oil Sea salt and freshly ground black pepper 18 thin slices prosciutto or ham (about 1/4 pound) 2 cups ricotta cheese 1 cup freshly grated Parmesan cheese 1 cup shredded smoked gouda cheese ½ cup chopped fresh basil leaves ½ cup chopped fresh parsley leaves Prepared marinara sauce, warmed, for serving Preheat broiler. Cut each eggplant crosswise into 1/4-inch-thick slices (about 9 slices per eggplant). Brush both sides lightly with olive oil, then season with salt and pepper. Broil until just golden and slightly soft, 1-2 minutes per side. Set aside until eggplant is cool enough to handle.   Combine ricotta, Parmesan, gouda, basil and parsley in a bowl. Spread each eggplant slice with about 3 tablespoons of the cheese mixture. Roll up in a slice of prosciutto and press to seal. (Make-ahead note: Prepare the rolls ahead up to this point and refrigerate in an air-tight container.)   Preheat grill. When ready, grill roulades until cheese starts to melt and the eggplant is warmed through, about 3 minutes. Serve with warmed marinara sauce. Makes approximately 18 roulades.

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