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Ingredientes
- 2 1/2 lb Eggplant (about 2 large Plants) Salt
- 1 c. Light extra virgin olive oil
- 6 ounce Prosciutto -- sliced Paper-thin
- 1 lrg Red onion -- sliced Paper-thin
- 1/3 c. Grated Parmesan cheese -- Plus 1/4 c.
- 1 tsp Fresh grnd pepper
- 1 1/2 c. Chunky Tomato Sauce (see
- 3 Tbsp. Chopped parsley -- for Garnish Roasted Red Peppers-----
- 2 x Red bell peppers, roasted, Peeled -- sliced 1/4-inch Thic
- 1 x Clove garlic -- finely Chopped
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 tsp Chopped fresh oregano Salt -- to taste
Direcciones
- 1. Wash and dry eggplants; slice into rounds about 1/2 inch thick. Place rounds on baking sheets lined with paper towels. Sprinkle with salt and let stand 2 hrs to draw out the bitter juices. Pat dry.
- 2. Preheat oven to 350 degrees F. Using 1/4 c. extra virgin 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 min, or possibly till bubbling warm throughout. Dust top with additional Parmesan and parsley. Cold slightly before serving directly from the baking dish.
- Serves 4 generously.
- Roasted Red Peppers: Place sliced peppers in a medium bowl; add in chopped garlic, extra virgin olive oil, and oregano. Salt to taste. Toss to blend and let marinate at room temperature for 1 hour before using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 716 | |
| Calories from Fat 578 | 81% |
| Total Fat 65.44g | 82% |
| Saturated Fat 10.47g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 636mg | 27% |
| Potassium 1109mg | 32% |
| Total Carbs 24.39g | 7% |
| Dietary Fiber 10.7g | 36% |
| Sugars 13.02g | 9% |
| Protein 13.31g | 21% |
