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Eggplant Parmesan with Prosciutto

Eggplant Parmesan with Prosciutto (Italy) (Gluten Free)

Siena Terenzio
4.23 from 9 votes
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Calories 179 kcal

Ingredients
  

  • 1 cup tomato sauce
  • 2 medium eggplants
  • 6 ounces thinly sliced, raw Parma Ham (Prosciutto)
  • olive oil
  • butter
  • Salt and pepper to taste
  • 1 cup grated Parmesan cheese

Instructions
 

  • Gently simmer the tomato sauce.
  • 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.
  • 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.
  • 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.
  • Dot the surface with butter and bake in a slow oven at 325 for about an hour.
  • Serve hot.
  • *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.

Nutrition

Calories: 179kcalCarbohydrates: 9gProtein: 9gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 25mgSodium: 495mgPotassium: 421mgFiber: 4gSugar: 5gVitamin A: 275IUVitamin C: 5mgCalcium: 154mgIron: 1mg
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