Eggplant Rolled with Ham and Cheese
Eggplant Rolled with Ham and Cheese

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, eggplant rolled with ham and cheese. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Eggplant Rolled with Ham and Cheese is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Eggplant Rolled with Ham and Cheese is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have eggplant rolled with ham and cheese using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Rolled with Ham and Cheese:
  1. Take 2 large eggplants, peeled and cut length wise into 1/2 inch slices
  2. Get Basting sauce
  3. Get 6 tablespoons chili infused olive oil
  4. Get 4 tablespoons butter
  5. Prepare 1/4 teaspoon each, granulated garlic, salt, pepper, Italian seasoning, lemon juice
  6. Get 1/4 cup fresh grated Romano cheese, plus more for topping
  7. Prepare About 2 cups marinara sauce
  8. Prepare 1/4 pound thin sliced deli hot ham
  9. Make ready 8 ounces sliced provalone cheese
  10. Get 15 crisply cooked pepperoni, chopped
  11. Make ready 1 green onion thinly sliced
Instructions to make Eggplant Rolled with Ham and Cheese:
  1. Preheat the oven to 425. Line a baking sheet with foil, spray foil with non stick spray
  2. Combine all basting ingredients in a bowl
  3. Brush both sides of eggplant with mixture and place on prepared pan, bake until tender, turning once about 20 minutes
  4. Place some marinara in a baking dish, large enough to hold rolls in one layer
  5. Assemble rolls
  6. Place each eggplant on a work surface
  7. Add provalone to cover eggplant
  8. Then cover with ham
  9. Then roll up
  10. Place in sauce covered prepared pan
  11. Add some sauce on each roll and sprinkle with Romano cheese and a strip of provolone. Sprinkle with crispy pepperoni and green onion
  12. Bake at 425 until hot, about 15 minutes

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