Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by layering 2 large thinly sliced eggplants with 2 tablespoons of sea salt in a colander, letting them drain for 30 minutes to remove excess moisture.

2. 2

   While the eggplant drains, sauté 1 large finely chopped onion in 2 tablespoons of olive oil in a large skillet over medium heat for 5 minutes until softened, then add 2 minced garlic cloves and cook for another minute until fragrant.

3. 3

   Stir in 800 grams of canned crushed tomatoes and 1 teaspoon of dried oregano into the skillet, bringing the sauce to a simmer and cooking for 15 minutes, adding 0.5 teaspoon of red pepper flakes if desired.

4. 4

   In a medium bowl, combine 250 grams of fresh ricotta cheese with 50 grams of gochujang paste, mixing well until thoroughly incorporated.

5. 5

   Rinse the salt-cured eggplant slices thoroughly under cold water and pat them completely dry with a clean kitchen towel.

6. 6

   Spread a thin layer of the gochujang-ricotta mixture onto each dried eggplant slice, top with a small piece of 100 grams thinly sliced prosciutto, and roll each slice tightly, placing them seam-side down in a baking dish.

7. 7

   Pour the prepared tomato sauce over the rolled eggplants, sprinkle generously with 100 grams of grated Parmesan cheese, and bake at 180°C (350°F) for 25-30 minutes, or until the cheese is golden and bubbly.