Baked Eggplant Involtini with Asparagus, Speck and Gorgonzola Dolce
  • small eggplant sliced lengthwise on mandolin
  • pencil thin asparagus
  • gorgonzola dolce warmed
  • grated parmesan
  • speck
  • basil
  • honey
  • black pepper
  • olive oil
  • garlic
  • dry seasonings
  • panko crumbs
How To
  1. Slice eggplant and coat in olive oil and minced garlic.
  2. Sprinkle dry seasonings.
  3. Coat one side with gorgonzola and other side with panko.
  4. Layer basil and asparagus.
  5. Fold and wrap with full piece of speck.
  6. Sprinkle with parmesan and bake at 350 till tender (about 30 minutes).
Finishing Touch: Drizzle of honey (optional) and generous grind of black pepper.
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