Tuesday, August 2, 2011

Eggplant Stacks with Prosciutto

I was planning on making Eggplant Rollatini but the slices came out a little too thick. So we had Eggplant Stacks with Prosciutto. First I breaded and then baked the eggplant for about 25 minutes, flipping then after 10 minutes. Then I started the stack. Eggplant. Next a mixture of ricotta, Parmesan, shredded mozzarella, salt, pepper and parsley. Another slice of eggplant and little more cheese and a slice of  prosciutto. And topped it all with the last slice of eggplant. A little Marinara and cheese on top and baked for 30 minutes.

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