TabyanInn

The first dish that Traci made for me when we started dating was this one. Her beef roast convinced me to marry her, but this got me hooked!

Ingredients:

• 1 or 2 large eggplant
• Olive oil
• Salt & pepper to taste
• (2) 14 oz. cans Fire Roasted tomatoes
• 3 tablespoons fresh basil, cut into ribbons
• ¼ teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 package prosciutto
• 6-10 slices Provolone cheese
• ½ cup Parmesan cheese, grated

How To Make:

Preheat the grill to medium heat (350-400F).

Slice eggplant crosswise into discs about 1/4” thick. Brush both sides with a little olive oil and sprinkle with salt & pepper.

Heat tomatoes in a medium saucepan. Add basil, cinnamon and sugar. Simmer for 20 min.

Place prosciutto on grill in a single layer. Grill for 2-3 min. per side until crisp. Do not burn. Remove prosciutto and set aside.

Place eggplant on grill in a single layer. Grill for 6-7 min. per side until the eggplant softens and the black skin starts to wrinkle. During the last minute, add the Provolone slices and allow to melt.

To serve, place a few eggplant discs on a plate, add a couple pieces of the prosciutto and spoon some of the tomato sauce on top. Sprinkle with a little Parmesan cheese.

Prep time: 20 min. Cook time: 30 min. Serves: 4.

Notes

Source: Traci Tabyanan.

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