Eggplant with Prosciutto and Cheese

Name: Eggplant with Prosciutto and Cheese
Yield: 12
Ingredients: 1 large eggplant, peeled and cut into 12 cm thick slices; 1/4 cup of melted butter or margarine; black pepper to taste; 120 g of prosciutto, sliced very thinly; 240 g of Italic-style cheese, sliced thinly

1
1 large eggplant, peeled and cut into 12 cm thick slices
2
1/4 cup of melted butter or margarine
3
black pepper to taste
4
120 g of prosciutto, sliced very thinly
5
240 g of Italic-style cheese, sliced thinly

Ingredients

1
1 large eggplant, peeled and cut into 12 cm thick slices
2
1/4 cup of melted butter or margarine
3
black pepper to taste
4
120 g of prosciutto, sliced very thinly
5
240 g of Italic-style cheese, sliced thinly

Directions

1
Preheat the oven to moderate temperature (180°C)
2
Grease a baking dish
3
Arrange the eggplant slices in the baking dish
4
Brush with melted butter or margarine
5
Sprinkle lightly with black pepper
6
Cover each slice completely with a layer of prosciutto
7
Top with cheese and press down slightly
8
Bake until it's easy to pierce the eggplant with a knife and the cheese is melted and golden brown
9
Arrange on a platter and decorate as desired
10
Serves 12.