Eggplant, Prosciutto, And Fontina

Course : Eggplant
Serves: 6
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2 cloves garlic -- minced
3 tablespoons olive oil
1 large eggplant -- * see note
18 slices prosciutto
18 slices italian fontina

Preparation / Directions:

*Note: cut lengthwise into 12 slices. Mix the garlic and olive oil together. Brush on both sides of each eggplant slice. Grill or broil the slices just until tender, about 2 minutes on each side. Cut each grilled eggplant slice in half again lengthwise. Place four strips of eggplant overlapping on each plate. Lay 3 pieces of prosciutto across the eggplant. Lay 3 pieces of cheese over the prosciutto. Place under the broiler until the cheese is barely melted. Notes: If you don't have room under your broiler for all the plates, you can assemble and broil the portions on a sheet pan and transfer them to plates with a large spatula. Although it's basically Italian, this light "small plate" fits in well in our menu. Its mild flavors make a good foil when the rest of the meal is very spicy. Coupled with a salad, it can double as a lunch ent


Nutritional Information:

1408 Calories (kcal); 63g Total Fat; (42% calories from fat); 190g Protein; 7g Carbohydrate; 476mg Cholesterol; 18339mg Sodium

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