Yield: 4 Servings
|2½ pounds||Eggplant (about 2 large|
|1 cup||Light olive oil|
|6 ounces||Prosciutto -- sliced|
|1 large||Red onion -- sliced|
|⅓ cup||Grated Parmesan cheese --|
|Plus 1/4 cup|
|1 teaspoon||Fresh ground pepper|
|1½ cup||Chunky Tomato Sauce (see|
|3 tablespoons||Minced parsley -- for|
|Roasted Red Peppers-----|
|2||Red bell peppers, roasted,|
|Peeled -- sliced 1/4-inch|
|1||Clove garlic -- finely|
|2 tablespoons||Extra virgin olive oil|
|1 teaspoon||Minced fresh oregano|
|Salt -- to taste|
1. Wash and dry eggplants; slice into rounds about ½ inch thick. Place rounds on baking sheets lined with paper towels. Sprinkle with salt and let stand 2 hours to draw out the bitter juices. Pat dry.
2. Preheat oven to 350 degrees F. Using ¼ cup olive oil at a time, fry eggplant slices on both sides in a large skillet over moderately high heat.
Blot them lightly on paper towels and set aside.
3. Using an 11- by 13-inch baking pan, make layers as follows: eggplant slices, then prosciutto, then onion, then a few red pepper strips, then a light dusting of Parmesan and a sprinkling of pepper, then one-third of the tomato sauce. Repeat two times, ending with tomato sauce. Bake 35 minutes, or until bubbling hot throughout. Dust top with additional Parmesan and parsley. Cool slightly before serving directly from the baking dish.
Serves 4 generously.
Roasted Red Peppers: Place sliced peppers in a medium bowl; add minced garlic, olive oil, and oregano. Salt to taste. Toss to blend and let marinate at room temperature for 1 hour before using.
Recipe By : The California Culinary Academy File