Directions: |
Directions:Preheat oven to 350 degrees F.
Fill a very large bowl halfway with water, add sea salt, and give it a stir. Cut the eggplants lengthwise, into ½ inch think slices and place in the water. Get a large dinner plate and invert on top of the eggplant, weight it down with the jar of sauce or whatever you have on hand, make sure the eggplant is completely submerged in the water. Let soak for 15 minutes. Rinse the salt from the eggplants and pat dry. Brush the eggplant slices with olive oil and place on a hot grill until lightly browned on each side and tender, about 4 minutes per side. If you do not have a grill, you can use a grill pan, a large skillet or electric skillet. If you use a skillet or electric skillet, you should use a medium to high flame/temperature. Remember you are trying to “fry” these with little moisture. You may have to do multiple batches, don’t overcrowd.
In a large bowl, mix ricotta, egg, salt and pepper to taste. Add ¾ cup mozzarella, 3 tablespoons of Parmesan and gently combine. Fold in basil just to combine. Do not over mix.
Prepare a 13 by 9-inch baking dish, by pouring just enough sauce to coat the bottom. Place a folded slice of ham, and a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly, place on the baking dish seam side down. Continue with remaining eggplant. Cover eggplant with remaining sauce, you don’t want them swimming in the sauce. Sprinkle with remaining 3 tablespoons of Parmesan and remaining mozzarella cheese. Bake for 20-30 minutes, until the sauce is bubbly and the cheese is gooey. |
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