Eggplant Parma Style
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 2 1/2 | lb | Eggplant (about 2 large |
| Plants) | ||
| Salt | ||
| 1 | c | Light olive oil |
| 6 | oz | Prosciutto -- sliced |
| Paper-thin | ||
| 1 | lg | Red onion -- sliced |
| Paper-thin | ||
| 1/3 | c | Grated Parmesan cheese -- |
| Plus 1/4 cup | ||
| 1 | ts | Fresh ground pepper |
| 1 1/2 | c | Chunky Tomato Sauce (see |
| Recipe) | ||
| 3 | tb | Minced parsley -- for |
| Garnish | ||
| Roasted Red Peppers----- | ||
| 2 | Red bell peppers, roasted, | |
| Peeled -- sliced 1/4-inch | ||
| Thic | ||
| 1 | Clove garlic -- finely | |
| Minced | ||
| 2 | tb | Extra virgin olive oil |
| 1 | ts | Minced fresh oregano |
| Salt -- to taste |
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