Grilled Eggplant Manicotti with Ricotta, Spinach and Prosciutto

[UGCDFW-CJ-weather]Storm Damage in Frisco
Ron Bean

1 Large Eggplant-sliced lengthwise into eight ¼” slices, skin left on
4 Tbsp. Extra Virgin Olive Oil
½ Cup Onions-diced
2 Tbsp. Fresh Garlic-sliced
2 Cup Spinach Leaves-washed, dried
¼ Cup Prosciutto Ham-cut into fine julienne
2 Tbsp. Parmesan Cheese
1½ Cups Ricotta-part skim or whole milk
Salt and Black Pepper to Taste

Heat grill on high. Lightly coat the eggplant slices with half of the olive oil. Grill eggplant for about 2 minutes on each side just to soften and obtain grill flavor. Let cool.

Meanwhile, in sauté pan heat remaining olive oil, add onions, cook 30 seconds, add garlic, and then spinach leaves. Toss to wilt spinach just until softened, cool, and chop for filling. To prepare filling, in bowl, combine the ricotta with the ham, spinach mixture, parmesan and season to taste with salt and black pepper.

Lay out the eggplant slices, divide the filling among all 8 slices, and roll eggplant around filling. Serve room temperature or warm in oven. Serve with your favorite tomato sauce. Enjoy!

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