How to make it

  • Preheat grill for 15 minutes on medium
  • Place eggplant slices into a large sauce pan of boiling water. Remove and drain when the slices are soft, about 2 minutes. Dry well on paper towels. Salt and pepper to taste. Set aside.
  • Moisten the bread in the milk and then squeeze dry. Put the bread in a mixing bowl and stir in the garlic and basil. Salt to taste and add the olive oil. Knead well.
  • Lay out eggplant slices. Put a heaping tbsp of stuffing in the center of each slice and roll up. Wrap each roll-up in a slice of pancetta. Secure with a toothpick.
  • Place roll-up on the grill and cook for 15 minutes. Turn and continue grilling until pancetta has crispy edges and the eggplant is golden, about another 15 minutes.

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