Grilled Eggplant, Proscuitto, & Mozzarella Cheese Roulades               

 tags (edit): @Vogel @Try Soon! Emeril Vegetables Side Dish  

 

Ingredients

12 slice Eggplant About 1/4 Inch Thick
1 Olive Oil Drizzle
to taste Salt
to taste Freshly-Ground Black Pepper
12 slice Proscuitto
12 slice Fresh Mozzarella About 1/8 Inch Thick
1 small head Radicchio Lettuce
1/2 cup Balsamic Syrup See * Note
 

Instructions
 * Note: See the "Making Fresh Mozzarella Cheese" and "Balsamic Syrup" recipes which are included in this collection.

Preheat the grill. Season both sides of the eggplant slices with olive oil, salt and pepper. Grill the eggplant for 2 minutes on each side. Lay a piece of proscuitto on one piece of grilled eggplant. Lay a slice of Fresh Mozzarella Cheese on top of the proscuitto. Carefully roll up the eggplant and secure the roll with two toothpicks. Repeat the above process with the remaining grilled eggplant. Cut the radicchio in quarters. Toss with olive oil, salt and pepper. Grill for 1 minute on each side. Remove from the grill and cut away the core of the lettuce. Using a sharp knife, shred the radicchio. In a mixing bowl, toss the radicchio with extra-virgin olive oil, salt and pepper. Set aside. Place the eggplant roulades on the grill and cook until the cheese starts to melt. Remove from the grill. Place the greens on a large platter. Arrange the roulades on the platter. Drizzle the entire platter with the Balsamic Syrup.






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Yields: 4 Servings
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