Eggplant Involtini with Goat Cheese


Ours is the classic Italian ham: Hand-selected, hand-trimmed and carefully aged to the point of perfection. The result is a lightly salty, floral flavor that’s 100% natural – and completely irresistible.



Prosciutto is Italy’s elegant expression of ham. Ours is hand-selected, hand-trimmed and carefully aged to give it a lightly salty, floral flavor. It’s as beautiful on the plate as it is on your palate.

Eggplant Involtini with Goat Cheese

Here’s a delicious appetizer variation of a classic Italian dish: pan-fried eggplant is rolled up with goat cheese and prosciutto.


1 large eggplant

1/4 cup olive oil

8 oz goat cheese, softened

1 tbsp finely chopped fresh chives

2 tsp lemon juice

1/2 tsp lemon zest

1/2 cup sliced roasted red pepper

1 pkg (3 oz) Fiorucci Sliced Prosciutto, halved


Prep Time: 10 minutes

Cook Time: 25 minutes

Slice eggplant into 12 slices, 1/8-inch thick. Heat oil in large skillet set over medium-high heat; cook eggplant in batches, turning once, for 4 to 6 minutes or until lightly browned on each side. Transfer to paper towel–lined plate; let cool.

Combine goat cheese, chives, lemon juice and lemon zest. Lay eggplant slices on clean work surface; dollop goat cheese mixture evenly over eggplant and top with roasted red peppers and prosciutto.

Roll up gently.

Place, seam side down, on parchment paper–lined baking sheet; bake in 400°F oven for about 10 minutes or until warmed through.

Tip: To slice eggplant, use mandolin with safety guard.