Preparation:
*Note: cut lengthwise into 12 slices.
Mix the garlic and olive oil together. Brush on both sides of each eggplant slice. Grill or broil the slices just until tender, about 2 minutes on each side.
Cut each grilled eggplant slice in half again lengthwise. Place four strips of eggplant overlapping on each plate. Lay 3 pieces of prosciutto across the eggplant. Lay 3 pieces of cheese over the prosciutto. Place under the broiler until the cheese is barely melted.
Notes: If you don't have room under your broiler for all the plates, you can assemble and broil the portions on a sheet pan and transfer them to plates with a large spatula.
Although it's basically Italian, this light "small plate" fits in well in our menu. Its mild flavors make a good foil when the rest of the meal is very spicy. Coupled with a salad, it can double as a lunch ent |
