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• 1 package of La Bella Romana Breaded Eggplant
• 1/4lb prosciutto, thinly sliced (amount is up to your preference! enough to create a roughly 8x10 inch rectangle when overlapped)
• 8 ounces Caputo Ricotta
• 1/2 cup fresh arugula
• Balsamic glaze for drizzling
• About 1tbs each salt, pepper, crushed red pepper, and oregano (for seasoning the ricotta)
Equipment:
• Plastic wrap
• Sharp knife
1. Prepare Ricotta: Add ricotta to a bowl and add salt, pepper, crushed red pepper, and oregano. Mix to combine
2. Prepare your rolling surface: Lay a large sheet of plastic wrap on a clean cutting board or flat surface. This will help you roll the "sushi" tightly.
3. Create the Base:
o Arrange the breaded eggplant on the saran wrap (if desired, you can toast the breaded eggplant slightly, just enough to warm them and crisp up the breadcrumbs)
o Add the prosciutto slices on top of the eggplant.
4. Add the creamy base: Gently spread the ricotta evenly over the prosciutto leaving a small border free on the edges, especially on the side farthest from you (which will be the outside of the roll).
5. Layer the fillings: Scatter the fresh arugula
6. Roll it up: Starting from the long edge closest to you, carefully begin to roll the layers tightly. Use the plastic wrap to help you lift and tuck, ensuring the roll remains compact. Continue rolling until you have a tight log.
7. Slice and Serve:
o Unwrap the plastic wrap.
o Using a very sharp knife (a serrated knife can be helpful for clean cuts), slice the log into 1/2 to 3/4-inch thick "sushi" pieces.
o Arrange the Italian sushi on a serving platter.
o Just before serving, drizzle with balsamic glaze.
Tips and Variations:
• Chill the roll: Once rolled, wrap the log even more tightly in the plastic wrap, twisting the ends to seal. Refrigerate for at least 15-30 minutes. This chilling step helps the ingredients meld and the roll firm up, making it much easier to slice neatly.
• Cheese Alternatives: Instead of ricotta, you can use fresh mozzarella (pat dry and slice thinly or shred), burrata, herbed cream cheese, or a creamy goat cheese.
• Meat Choices: While prosciutto is classic, feel free to use other thinly sliced cured Italian meats like salami, capicola or even thinly sliced cooked ham.
• Vegetable Additions: Experiment with other antipasto favorites like finely chopped marinated artichoke hearts, red peppers, sundried tomatoes, finely diced red onion, or thinly sliced pepperoncini.
• Flavor Boosts: A thin smear of basil pesto or sun-dried tomato pesto on the meat layer before adding other fillings can add another dimension of flavor.
• Make Ahead: You can assemble the rolls a few hours in advance and keep them tightly wrapped in the refrigerator until ready to slice and serve.
• Garnish: A sprinkle of fresh parsley or a few tiny basil leaves can add a nice touch.