Ingredients Jump to Instructions ↓

  1. 2 cloves garlic -- minced

  2. 3 tablespoons olive oil

  3. 1 large eggplant --see note

  4. 18 thin slices prosciutto

  5. 18 thin slices italian fontina

Instructions Jump to Ingredients ↑

  1. 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


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