Eggplant with Mozzarella

Name: Eggplant with Mozzarella
Ingredients: 2 long eggplants; salt and black pepper to taste; 200g of tomatoes; 100g of prosciutto; 150g of mozzarella; 2 tablespoons of olive oil; 1 sprig of fresh parsley

1
2 long eggplants
2
salt and black pepper to taste
3
200g of tomatoes
4
100g of prosciutto
5
150g of mozzarella
6
2 tablespoons of olive oil
7
1 sprig of fresh parsley

Ingredients

1
2 long eggplants
2
salt and black pepper to taste
3
200g of tomatoes
4
100g of prosciutto
5
150g of mozzarella
6
2 tablespoons of olive oil
7
1 sprig of fresh parsley

Directions

1
Wash the eggplants and cut them into 2cm thick slices
2
Season with salt and let it drain on a colander
3
Peel the tomatoes and cut them into slices the same thickness as the eggplants
4
Cut the prosciutto into pieces that fit over the tomatoes
5
Cut the mozzarella into small pieces and place it over the prosciutto
6
Arrange in a baking dish or oven-safe pan greased with olive oil and bake in a preheated oven (425°F) for 15 minutes
7
Garnish with parsley leaves
8
Serves 4 to 6 people.