1 medium eggplant, peeled
Oil for frying
2 cups marinara sauce
3 ounces PROSCIUTO, thinly sliced
1/3 cup grated PARMESAN cheese
1 cup shredded mozzarella cheese
Freshly ground black pepper to taste
Salt to taste (optional)
Serves 4 to 6
Slice the eggplant crosswise ½ inch thick. Salt the slices and place in colander to drain for 30 minutes. Remove and pat dry.
Preheat the oven to 375°F. Heat oil in a large skillet and fry the eggplant slices until golden. Drain on paper towels.
Pour a small amount of the marinara sauce in the bottom of a 12- by 7- inch baking dish. Layer with eggplant slices. Top with PROSCIUTO and sprinkle with some PARMESAN cheese. Add another layer of eggplant, then sprinkle with the rest of the PARMESAN cheese. Top with the mozzarella cheese and drizzle on the remaining sauce, pepper and salt. Bake, uncovered, for about 30 minutes.