Eggplant Stacks In Prosciutto With Balsamic Syrup

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 15 slices prosciutto
• 2 large firm eggplants, washed,dried and sliced (in rounds, not lengthways)
• 1 large red onion, peeled and sliced
• 1/2 cup basil leaves
• 1 cup semi sun-dried tomato
• seasoning
• 6 slices mozzarella cheese
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1/4 cup water
• basil leaves (extra)

Recipe

• 1 oil a baking dish.
• 2 place half slice of prosciutto on tray, and top with a slice of eggplant, onion a few basil leaves and tomatoes.
• 3 season lightly and repeat the layers finishing with a slice of cheese then another eggplant slice.
• 4 repeat with remaining ingredients to form 5 more stacks.
• 5 wrap 2 slices of prosciutto over each stack and secure with toothpicks.
• 6 cover baking tray with foil and bake in a moderate (180c) oven for 30 minutes or until the eggplant is tender.
• 7 remove the foil, and bake for 5 more minutes to crisp up the prosciutto.
• 8 serve the stacks immediately drizzled with a little of the syrup.
• 9 balsamic syrup: place all the ingredients in a saucepan and bring to the boil, stirring.
• 10 reduce heat and simmer covered until syrupy.
• 11 cool slightly and remove basil leaves before serving.