Ingredients
1 large eggplant, sliced and grilled
1/4 lb | 100 g
prosciutto, thinly sliced, cut in halves
1 pkg | 200 g
Arla® Creamy Havarti Cheese, cut vertically into 1/4”slices, cut across into 2 pieces
1/4 cup | 50 mL
Tre Stelle® Crumbled Feta Cheese with Sundried Tomato and Basil
1/4 cup | 50 mL
seasoned breadcrumbs
1/4 cup | 50 mL
Tre Stelle® Grated Romano Cheese
olive oil for drizzling
24 leaves fresh basil for garnish (optional)
Directions
Preheat oven to 350ºF (180ºC). Top each slice of grilled eggplant with prosciutto, Havarti and Feta Cheeses. Roll up and secure with a toothpick. Place rolls on a large cookie sheet that has been coated with non-stick cooking spray or silpat mat.
Sprinkle with seasoned breadcrumbs and Grated Romano Cheese and drizzle sparsely with olive oil. Bake for approximately 10 minutes. Remove from oven, garnish with basil leaves and serve warm.