- 1/2 Pound Carando Prosciutto, Thin Sliced1/2 Pound
- 3 Japanese Eggplant, Sliced Lengthwise3
- 1 Cup All Purpose Flour1 Cup
- 3 Whole Eggs3
- 2 Cups Seasoned Breadcrumbs2 Cups
- 3 Cups Vegetable Oil, for Frying3 Cups
- 1/2 Pound Provolone Cheese, Sliced1/2 Pound
- 3 Cups Marinara Sauce3 Cups
- 1 Cup Parmesan Cheese, Grated1 Cup
- 1/4 Cup Flat Leaf Parsley, Chopped1/4 Cup
Heat vegetable oil in a countertop fryer or on the stove over medium-high heat to 350°F.
Preheat oven to 375°F.
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.
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.
Fry the eggplant slices until golden brown and drain on paper towels and allow to cool completely.
Once the eggplant has cooled, spread out the slices and place a slice of prosciutto on top, followed by a slice of the provolone.
Repeat the process until each piece is covered.
Pour the marinara sauce into a baking dish.
Roll the eggplant packages into a spiral, secure with toothpicks, and place them on their sides in the marinara sauce.
Sprinkle the parmesan cheese over the top of the pinwheels and bake for about 20 minutes, or until bubbly and golden brown.
Remove from the oven, garnish with the parsley, and serve immediately.