As a young girl living in Manhattan, I had a friend from "da Bronx". We would go to Tucci's (in the Bronx) on Friday evenings after work. It was there, for the first time, I had Eggplant Parmesan.
Now I had had fried eggplant at home in Pennsylvania many, many times. My Mother served it as a side vegetable dish. I always, always loved eggplant.
It's funny.....it seems you either love it or hate it.
But Tucci's! They did wonderful things with the eggplant and I was in heaven.
Fast forward many years and it is still one of my very favorite dishes. Most of my pals enjoy it
I recently prepared an Eggplant Rollatini with no ricotta cheese. Yep, no ricotta cheese. That is
almost sacriligious, is it not?
I also did not fry the eggplant in oil.
Instead, I sliced the eggplant lengthwise and placed it on a parchment-lined baking sheet I had
sprayed with Pam. Then I placed the eggplant slices on the baking sheet and sprayed each
slice with Pam. I also sprinkled just a small bit of kosher salt on each slice.
The pan went into a 400* oven for about 20 minutes. (some of the slices were a bit too thin and
were over-baked but most were just right).
After the slices cooled, I placed a beautiful, thin slice of prosciutto on top of each slice of eggplant.
Then I added a rolled-up slice of Fontina cheese and rolled up the eggplant slice.
This was placed on a bed of Roma Tomato Sauce (another blog posting), topped with freshly grated parmesan cheese, and baked for about 25 minutes. (Mozzarella cheese is another good option).