Eggplant Stacks in Prosciutto with Balsamic Syrup Recipe

Name: Eggplant Stacks in Prosciutto with Balsamic Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 slices prosciutto; 2 large firm eggplants, washed,dried and sliced (in rounds, NOT lengthways); 1 large red onion, peeled and sliced; ½ cup basil leaves; 1 cup semi sun-dried tomato; seasoning; 6 slices mozzarella cheese; ½ cup white sugar; ¼ cup balsamic vinegar; ¼ cup water; basil leaves (extra)

Servings: persons

15 slices prosciutto
2 large firm eggplants, washed,dried and sliced (in rounds, NOT lengthways)
1 large red onion, peeled and sliced
½ cup basil leaves
1 cup semi sun-dried tomato
seasoning
6 slices mozzarella cheese
½ cup white sugar
¼ cup balsamic vinegar
¼ 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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 15 slices prosciutto, 2 large firm eggplants, washed,dried and sliced (in rounds, NOT lengthways), 1 large red onion, peeled and sliced, ½ cup basil leaves, and more.

Yes, Eggplant Stacks in Prosciutto with Balsamic Syrup falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Stacks in Prosciutto with Balsamic Syrup

How did you like this recipe?

Frequently Asked Questions