Eggplant Stacks in Prosciutto with Balsamic Syrup

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

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.

eggplants, red onion, basil, semi sundried, seasoning, mozzarella cheese, white sugar, balsamic vinegar, water, basil

Taken from www.food.com/recipe/eggplant-stacks-in-prosciutto-with-balsamic-syrup-23892 (may not work)