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Ingredients
- 12 slc Eggplant, (about 1/4-inch thick) Drizzle of extra virgin olive oil Salt Freshly grnd black pepper
- 12 slc Prosciutto ham
- 12 slc Fresh Mozzarella cheese, about 1/8-inch thick
- 1 sm Head radicchio lettuce Drizzle of extra virgin extra virgin olive oil
- 1/4 c. Balsamic Syrup, (recipe follows)
Directions
- Preheat the grill. Season both sides of the eggplant slices with extra virgin olive oil, salt and pepper. Grill the eggplant for 2 min on each side. Lay a piece of prosciutto on one piece of grilled eggplant. Lay a slice of cheese on top of the prosciutto. 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 extra virgin 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 extra virgin olive oil, salt and pepper. Set aside. Place the eggplant roulades on the grill and cook till the cheese starts to heat. 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.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4535g | |
| Calories 1322 | |
| Calories from Fat 222 | 17% |
| Total Fat 25.28g | 32% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 533mg | 22% |
| Potassium 10319mg | 295% |
| Total Carbs 256.97g | 69% |
| Dietary Fiber 151.4g | 505% |
| Sugars 105.12g | 70% |
| Protein 66.77g | 107% |
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