3 local medium round eggplant
8 oz ricotta cheese
2 oz grated parmesan
3 oz shredded mozzarella
1 pch nutmeg (to taste)
1 pch white pepper (to taste)
1/2 oz prosciutto (diced very small) optional
1. Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor.
2. Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce. Serves approximately 6 to 8.