Eggplant with Cheese, Tomato, and Prosciutto

Name: Eggplant with Cheese, Tomato, and Prosciutto
Yield: 4
Ingredients: 2 large and ripe tomatoes; 1/3 cup of olive oil; 2 cloves of minced garlic; 1/2 teaspoon of paprika; 1 tablespoon of cold water; 1 medium eggplant; 3 tablespoons of grated cheese; butter or margarine; 4 slices of prosciutto

1
2 large and ripe tomatoes
2
1/3 cup of olive oil
3
2 cloves of minced garlic
4
1/2 teaspoon of paprika
5
1 tablespoon of cold water
6
1 medium eggplant
7
3 tablespoons of grated cheese
8
butter or margarine
9
4 slices of prosciutto

Ingredients

1
2 large and ripe tomatoes
2
1/3 cup of olive oil
3
2 cloves of minced garlic
4
1/2 teaspoon of paprika
5
1 tablespoon of cold water
6
1 medium eggplant
7
3 tablespoons of grated cheese
8
butter or margarine
9
4 slices of prosciutto

Directions

1
Dice the tomatoes and add them to hot olive oil in a pan
2
Add the garlic and paprika
3
Let it simmer for 20 minutes over high heat until the oil and tomato are well combined
4
Add the cold water; stir over the heat for 1 minute
5
Slice the eggplant into pieces and fry them
6
Place the eggplant slices on a baking sheet
7
Pour the sauce over the top
8
Sprinkle with grated cheese
9
Top with butter or margarine crumbs
10
Finally, add the prosciutto slices
11
Bake in a hot oven for 15 minutes until it's golden brown on top and the cheese is completely melted
12
Serve as an accompaniment.