GRILLED EGGPLANT PROSCIUTTO WRAPS

I saw a version of this somewhere down the Instagram rabbit hole and I made a mental note of it. What I liked about it is how the eggplant replaces carb heavy sandwich bread. And I love eggplant, so it’s a win- win. Once you get the base done, you can really fill it with whatever you like, but I’m opting for prosciutto and smoked mozzarella. It’s more than worth a try.

INGREDIENTS

¾ cup gruyere, large grate*

1 eggplant, thinly sliced into circles

Salt and pepper

¼ teaspoon red pepper flakes

Olive oil for brushing and drizzling

1 onion, thinly sliced

4 strips prosciutto

½ cup mozzarella, large grate

½ avocado, sliced

Balsamic vinegar and olive oil for drizzling

PREPARATION
Preheat oven to 350 degrees. Thinly slice an eggplant into circles. Lay a sheet of parchment paper on a baking sheet. Layer eggplant in an 8 x 11 rectangle making sure the eggplant edges overlap. Brush with olive oil. Season with salt and pepper. Spread grated gruyere on top. Bake for 25 minutes.

In a large skillet, sauté onion in 1 tablespoon oil until starting to brown, about 8 minutes. Season with salt, pepper and red pepper flakes, mix and turn off heat.

Invert eggplant and cheese sheet onto a cutting board with the cheese side touching the board. Remove the parchment paper. Spread caramelized onions on top of eggplant. Next, place prosciutto strips, a layer of mozzarella and top with sliced avocado. Season with salt and pepper and drizzle with balsamic vinegar and olive oil.

Roll up and slice in half to serve.

(*NOTE: I use gruyere for the base because I love the sharp flavor. But it is a bit greasier than other cheeses due to its high fat content. You can sub-out mozzarella or parmesan if you like.)