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 hours to draw out the bitter juices. Pat dry.
2. Preheat oven to 350 degrees F. Using 1/4 cup 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 minutes,
or until bubbling hot throughout. Dust top with additional Parmesan and
parsley. Cool slightly before serving directly from the baking dish.
Serves 4 generously.
Roasted Red Peppers: Place sliced peppers in a medium bowl; add minced
garlic, olive oil, and oregano. Salt to taste. Toss to blend and let
marinate at room temperature for 1 hour before using.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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