Twice Cooked Grilled Eggplant Rollatina

Serves 6

• 2 large elongated eggplants

• ½ bunch basil leaves

• ¼ lb prosciutto

• ½ lb mozzarella

• 6 tablespoon olive oil

• 6 tablespoon salt and pepper

1. Preheat grill to medium heat and cover.

2. For rollatina, trim top of eggplant. Cut into 1/4-inch thick lengthwise slices.

3. Brush slices with olive oil and season with salt and pepper to taste.

4. Grill eggplant slices 1 to 2 minutes per side, until eggplant has grill marks and has cooked halfway.

5. Lay eggplant slices on work surface lengthwise away from you.

6. Lay a thin slice of prosciutto lengthwise over eggplant, repeat with mozzarella and then 3 or 4 basil leaves on top of cheese.

7. Roll up and keep in place by inserting two skewers on either side, so rolls do not spin around.

8. Grill the eggplant rollatinas, until evenly brown on both sides and somewhat crispy, or until mozzarella begins to melt in center of rolls.

9. Place on a platter, remove skewers, brush with extra virgin olive oil and serve.