Sicilian-style eggplant rolls with sweet-and-sour tomato sauce
Stephanie Alexander's Sicilian-style eggplant rolls are excellent as a light lunch with bread and a green salad or as part of a buffet.
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Cooking tools:
- Pepper mill
- Can
- Kitchen towel
- Saucepan
- Oven
- Baking sheet
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Spoon
Ingredients
- 3 eggplants, medium–large
- 2 teaspoons salt
- 6 thin slices prosciutto
- 2 whole fresh mozzarella cheeses, preferably buffalo
- freshly ground black pepper
- extra-virgin olive oil
- handful of basil leaves, roughly torn
- handful of toasted pine nuts (optional)
- minced rind from ¼ Preserved Lemon (optional)
- 2 cups Fresh Tomato Sauce
- 2 teaspoons sugar
- 2 teaspoons red-wine vinegar
- lemon juice (optional)
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