Monday, July 23, 2012

Eggplant Involtini

Here is another variation on my last post-this time I made it at home, grilling the items instead of breaded and sauteed and replacing the veal with chicken.  The rolls were stuffed with goat's cheese instead of the mozzarella-and no cheese on top.  It lightened the dish considerably.  I served some braised King Mushrooms on the side.

Thinly slice eggplant, grill the slices with a bit olive oil

Slightly pound boneless chicken breasts

Lay out the eggplant slice and top with a slice of proscuitto, then a slice of chicken, spread out a few leaves of fresh spinach, and place the cheese in the center.

Roll up the package and bake with tomato sauce for 25 to 30 minutes.

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