Cesare Franchino, Arvier, Aosta
(Yield: 4 servings)
1 eggplant (cut thin lengthwise, 8 pieces)
4 tablespoons extra-virgin olive oil
8 thin slices pancetta
8 thin slices Fontina cheese
salt and freshly ground pepper (to taste)
½ cup finely chopped Italian parsley
1. Soak eggplant slices in salted water for approx. 30 minutes to remove bitterness, then rinse and pat dry.
2.Warm 2 tablespoons of oil in skillet over medium heat and fry eggplant slices on both sides for approx. 3 minutes each (until tender but still slightly firm). Set aside until all have been cooked.
3.Lay eggplant slice on piece of pancetta, add slice of Fontina, and sprinkle with salt, pepper and parsley (to taste). Roll and secure with toothpick.
4.Warm remaining oil in same skillet over medium heat and cook rolls until cheese is melted, turning often to brown all sides.
Serve immediately. Garnish with more parsley.
You can add some cherry tomatoes as a final garnish.