Eggplant Parma Style Recipe

• 2 1/2 lb Eggplant (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

Directions