Italian Appetizers Recipes - Prosciutto-Topped Eggplant Slices

Ingredients   

• 1-pound eggplant

• 1 tablespoon kosher salt or salt

• 2 beaten eggs

• 1 tablespoon water

• 3/4 cup seasoned fine dry bread crumbs

• 2 tablespoons grated Parmesan cheese

• 3 tablespoons cooking oil

• 3/4 to 1 cup purchased pasta sauce

• 3 ounces provolone cheese, shredded

• 2 ounces very thinly sliced prosciutto, cut into short, thin strips

• 1/4 cup walnuts, toasted and finely chopped

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Method:

1. With a vegetable peeler, remove 1-inch-wide strips lengthwise down the eggplant at equal intervals. Cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a double layer of paper towels.

2. Sprinkle eggplant with the salt, turning to lightly coat both sides. Let stand for 15 to 30 minutes or until liquid is visible on the surfaces. Rinse salt and liquid off eggplant rounds; pat dry with paper towels. Halve or quarter large eggplant slices.

3. Preheat oven to 425°F. In a shallow dish combine eggs and the water. In another shallow dish combine bread crumbs and Parmesan cheese. Dip eggplant slices in egg mixture, then in bread crumb mixture to coat both sides.

4. In a large skillet heat 2 tablespoons of the oil over medium-high heat. Add half of the eggplant slices; cook about 4 minutes or until golden brown, turning once.

5. Transfer to baking sheets. Add remaining 1 tablespoon oil to skillet; repeat with remaining eggplant slices.

6. Top each eggplant slice with about 1 teaspoon of the pasta sauce. In a small bowl combine cheese, prosciutto, and walnuts; place a small mound on top of each eggplant slice. Bake for 3 to 4 minutes or until cheese melts.