Recipe - Eggplant Parma Style

2 One half pound Eggplant (about 2 large
Plants)
Salt
1 cup Light olive oil
6 ounce Prosciutto cut or sliced up
Paperthin
1 lg Red onion cut or sliced up
Paperthin
1/3 cup Grated Parmesan cheese
Plus One fourth cup
1 teaspoon Fresh ground pepper
1 One half cup Chunky Tomato Sauce (see
Recipe)
3 tablespoon Minced parsley for
Garnish
Roasted Red Peppers
2 Red bell peppers, roasted,
Peeled cut or sliced up 1/4inch
Thic
1 Clove garlic finely
Minced
2 tablespoon Extra virgin olive oil
1 teaspoon Minced fresh oregano
Salt to taste

1. Wash and dry eggplants; slice into rounds about One half 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 One fourth 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 13inch 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 onethird 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 cut or sliced up 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip