Thursday, July 31, 2008

Eggplant with Prosciutto and Provolone

1 medium eggplant, peeled and sliced
4 slices prosciutto ham (regular deli ham is OK too)
4 slices provolone cheese
1 tbl olive oil
1 14.5-oz can crushed tomatoes, drained
1 8-oz can tomato sauce
3 cloves garlic, minced
1 medium onion, chopped
4 oz mushrooms, sliced
1 tbl Italian seasoning

Preheat broiler. Spray a cookie sheet with olive oil cooking spray. Place eggplant on cookie sheet and spray the eggplant with more cooking spray. Broil eggplant 5 minutes per side or until browned. Turn off broiler and preheat oven to 350F.

In medium skillet, heat olive oil over medium-high heat. Saute onions and garlic until soft. Add tomatoes, tomato sauce, and mushrooms. Reduce heat to medium-low and cook 5 minutes.

Spray a baking dish with cooking spray. Put enough tomato mixture in it to cover the bottom. Add a layer of eggplant. Place prosciutto over the eggplant. Place provolone over the prosciutto. Add another layer of eggplant and cover with the rest of the tomato mixture.

Bake 45 minutes or until bubbly.

4 servings

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