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Eggplant Parmesan with Prosciutto (Italy) (Gluten Free)

Mediterranean Diet Recipes: Italian Eggplant Parmesan (Gluten Free)

Eggplant Parmesan with Prosciutto (Italy) (Gluten Free)

Published on March 14, 2014 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8
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I have met very few people in this world that do not enjoy a nicely made Eggplant Parmesan. In Italian we call this – Melanzane alla Parmigiana and although it has few ingredients, there is a very good reason why everyone enjoys this delicious Mediterranean Diet recipe. This gluten free Eggplant Parmesan is prepared the traditional way, without using breadcrumbs.

I love this with a simple salad (lettuce, tomato and cucumbers) with our  Honey Dijon Vinaigrette.

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  • 7 ratings
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The Recipe

Ingredients

  • 1 Cup tomato sauce
  • 2 medium sized eggplants
  • 6 ounces of thinly sliced, raw Parma Ham (Prosciutto)
  • Olive oil
  • Butter
  • Salt and pepper to taste
  • 1 Cup grated Parmesan cheese

Instructions

  1. Gently simmer the tomato sauce.
  2. Trim the eggplant and cut into rounds; Sprinkle the eggplant with salt and place in a colander for 20 minutes; Rinse slices and pat dry.
  3. Heat a generous layer of olive oil in a frying pan and fry the eggplant slices on both slides until they are golden, then dry on paper towels.
  4. Place a layer of the eggplant slices at the bottom of a well-buttered baking dish, cover with slices of ham, a few tablespoons of tomato sauce, pepper, and generously sprinkle with Parmesan cheese. Repeat the layers until the ingredients are all used.
  5. Dot the surface with butter and bake in a slow oven at 325 for about an hour.
  6. Serve hot.
  7. *By Italian standards, the sauce should be homemade, fresh and flavorful, but can be prepared with the simplest of ingredients, such as olive oil, butter, onion, garlic and herbs.

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