Skip to main content
Smithfield
LunchSnackAppetizers

Eggplant and Prosciutto Parmesan Pinwheels

alarm
Total Time:
1 hr 0 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Eggplants are sponges for flavor, especially when combined with seasoned breadcrumbs, prosciutto, provolone, marinara sauce, and parmesan ch View More expand_more

Eggplants are sponges for flavor, especially when combined with seasoned breadcrumbs, prosciutto, provolone, marinara sauce, and parmesan cheese—the perfect way to enjoy sweet, salty, and savory all in one bite!

Share:
Print:
Eggplant and Prosciutto Parmesan Pinwheels
alarm
Total Time:
1 hr 0 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageBoneless Prosciutto
1/2 Pound
Carando Prosciutto, Thin Sliced
1/2 Pound
3
Japanese Eggplant, Sliced Lengthwise
3
1 Cup
All Purpose Flour
1 Cup
3
Whole Eggs
3
2 Cups
Seasoned Breadcrumbs
2 Cups
3 Cups
Vegetable Oil, for Frying
3 Cups
1/2 Pound
Provolone Cheese, Sliced
1/2 Pound
3 Cups
Marinara Sauce
3 Cups
1 Cup
Parmesan Cheese, Grated
1 Cup
1/4 Cup
Flat Leaf Parsley, Chopped
1/4 Cup

Directions


  1. Heat vegetable oil in a countertop fryer or on the stove over medium-high heat to 350°F.

  2. Preheat oven to 375°F.

  3. While the fryer and oven are coming up to temperature, prepare a breading station by putting the flour in a wide bowl, whisking the eggs with a little water in a second bowl, and finally placing the breadcrumbs in a third bowl.

  4. Bread the eggplant slices by dredging in the flour, shaking to remove excess flour, then submerging into the egg wash, and finally pressing into the breadcrumbs, ensuring an even coating.

  5. Fry the eggplant slices until golden brown and drain on paper towels and allow to cool completely.

  6. Once the eggplant has cooled, spread out the slices and place a slice of prosciutto on top, followed by a slice of the provolone.

  7. Repeat the process until each piece is covered.

  8. Pour the marinara sauce into a baking dish.

  9. Roll the eggplant packages into a spiral, secure with toothpicks, and place them on their sides in the marinara sauce.

  10. Sprinkle the parmesan cheese over the top of the pinwheels and bake for about 20 minutes, or until bubbly and golden brown.

  11. Remove from the oven, garnish with the parsley, and serve immediately.

Life is Delicious. Savor It.

Ingredients


1/2 Pound
Carando Prosciutto, Thin Sliced
1/2 Pound
3
Japanese Eggplant, Sliced Lengthwise
3
1 Cup
All Purpose Flour
1 Cup
3
Whole Eggs
3
2 Cups
Seasoned Breadcrumbs
2 Cups
3 Cups
Vegetable Oil, for Frying
3 Cups
1/2 Pound
Provolone Cheese, Sliced
1/2 Pound
3 Cups
Marinara Sauce
3 Cups
1 Cup
Parmesan Cheese, Grated
1 Cup
1/4 Cup
Flat Leaf Parsley, Chopped
1/4 Cup

Suggested Recipes

Prosciutto, Egg and Provolone Dutch Baby
alarm
25 mins
school
Beginner
restaurant_menu
4 Servings
alarm25 mins
schoolBeginner
restaurant_menu4 Servings

Prosciutto, Egg and Provolone Dutch Baby
star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Prosciutto, Gorgonzola and Fig Flatbread
alarm
20 mins
school
Beginner
restaurant_menu
6 Servings
alarm20 mins
schoolBeginner
restaurant_menu6 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Tomato Soup with Grilled Cheese Croutons and Prosciutto
alarm
40 mins
school
Intermediate
restaurant_menu
6 Servings
alarm40 mins
schoolIntermediate
restaurant_menu6 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)

Customer Reviews & Ratings

Loading...
Carando
Join Our Conversation
© 2024 Smithfield Foods, Inc. All rights reserved.