Description
These Eggplant Prosciutto Mozzarella Roll Ups are a delicious and elegant dish perfect for appetizers or light dinners. Made with tender roasted eggplant, salty prosciutto, and creamy mozzarella, they’re baked to golden perfection with a crispy panko topping. Whether you’re looking for quick high-protein meals, healthy recipes, or simple high-protein meals, this dish is sure to impress!
Ingredients
Units
Scale
- 2 medium eggplants
- 4 tbsp olive oil (divided)
- Salt, pepper, and onion powder (to taste)
- 20 slices prosciutto
- 16 oz mozzarella, sliced into 1/4″ square logs
- 1/3 cup panko (or almond flour)
- 1/3 cup pecorino cheese, grated
- Olive oil spray
- Chili pepper flakes + fresh basil (for garnish)
Instructions
- Slice eggplants lengthwise into 1/2-inch-thick slices. Keep in mind they shrink while cooking.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add as many eggplant slices as will fit. Season with salt, pepper, and onion powder. Cook for 3 minutes, flip, and season again. Add more oil if needed but avoid soaking them. Repeat with remaining slices.
- Preheat oven to 350°F. Spray a 9×13” baking dish with olive oil, then sprinkle with panko and pecorino.
- On a flat surface, place a slice of prosciutto on each eggplant slice, then add a mozzarella stick on the narrow end. Roll toward the wider side and place in the baking dish, seam-side down.
- Sprinkle the rolls with more panko and pecorino, then spray lightly with olive oil.
- Bake for 25 minutes, then broil for 5 minutes until golden brown.
- Garnish with chili pepper flakes and fresh basil before serving.
Notes
- For a low-carb version, use almond flour instead of panko.
- Try smoked mozzarella for extra flavor.
- Serve with marinara sauce for a classic Italian touch.
Nutrition
- Serving Size: 1 roll-up
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg