Eggplant prosciutto rolls

1. Rinse the eggplant well and slice off both ends with a knife. Use a mandoline to cut the eggplant into 1/8-1/4 inch thick slices, lengthwise (I used the 3/16th inch setting). This can be done with a knife if you have good knife skills and a sharp blade. I got about 10 full slices out of my eggplant.

2. Lay the slices out on a work surface and spray both sides lightly with non-stick spray. Also sprinkle both sides with salt and pepper. Grill the slices on a countertop grill just until they are limp (about 3 minutes). Be careful not to overcook the slices or else they will turn to mush. It is okay if they are under cooked because they will be baked in the oven later. Just make sure they are limp enough to roll easily.

3. While the slices are grilling, mix the cheese filling. In a small bowl stir together the ricotta cheese, shredded Italian cheese blend, and Italian seasoning blend.

4. Begin to make the sauce. In a medium pot combine the crushed tomatoes, half can (or 3 oz.) of tomato paste, brown sugar, oregano, garlic, salt, and pepper. Stir until combined and heat over medium-low until ready to use. Preheat the oven to 350 degrees.

5. To assemble the rolls, lay a slice of prosciutto on each grilled eggplant slice. Place a large spoonful of the cheese mixture at the fat end of the eggplant and then roll it up. Place the eggplant prosciutto rolls in a baking dish coated with non-stick spray (8x8 inch dish works best).

6. Spoon some of the tomato sauce over top of the rolls and bake in a 350 degree oven for 20 minutes or until heated through. Serve warm.