Aubergine Parma Style Recipe

• 2 1/2 lb Aubergine (about 2 large Plants) Salt
• 1 c. Light extra virgin olive oil
• 6 ounce Prosciutto -- sliced Paper-thin
• 1 lrg Red onion -- sliced Paper-thin
• 1/3 c. Grated Parmesan cheese -- Plus 1/4 c.
• 1 tsp Fresh grnd pepper
• 1 1/2 c. Chunky Tomato Sauce (see
• 3 Tbsp. Chopped parsley -- for Garnish Roasted Red Peppers-----
• 2 x Red bell peppers, roasted, Peeled -- sliced 1/4-inch Thic
• 1 x Clove garlic -- finely Chopped
• 2 Tbsp. Extra virgin extra virgin olive oil
• 1 tsp Chopped fresh oregano Salt -- to taste

1. 1.
2. Wash and dry aubergines; slice into rounds about 1/2 inch thick.
3. Place rounds on baking sheets lined with paper towels.
4. Sprinkle with salt and let stand 2 hrs to draw out the bitter juices.
5. Pat dry.
6. 2.
7. Preheat oven to 350 degrees F. Using 1/4 c. extra virgin olive oil at a time, fry aubergine slices on both sides in a large skillet over moderately high heat.
8. Blot them lightly on paper towels and set aside.
9. 3.
10. Using an 11- by 13-inch baking pan, make layers as follows: aubergine 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.
11. Repeat two times, ending with tomato sauce.
12. Bake 35 min, or possibly till bubbling warm throughout.
13. Dust top with additional Parmesan and parsley.
14. Cold slightly before serving directly from the baking dish.
15. Serves 4 generously.
16. Roasted Red Peppers: Place sliced peppers in a medium bowl; add in chopped garlic, extra virgin olive oil, and oregano.
17. Salt to taste.
18. Toss to blend and let marinate at room temperature for 1 hour before using.

aubergine, olive oil, paper, red onion, parmesan cheese, fresh grnd pepper, tomato sauce, parsley, red bell peppers, clove garlic, extra virgin, fresh oregano salt

Taken from cookeatshare.com/recipes/aubergine-parma-style-71600 (may not work)