
Eggplant, Prosciutto, and Mozzarella “Sandwiches”

by:




This recipe is grill-heavy, so if the weather isn't great where you are, I'd suggest holding off until spring time, but you definitely want to make this! This could even be prepared as a vegetarian main-dish, if that is your thing, just omit the proscuitto.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 medium red bell peppers
Extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 globe eggplants (about 1 pound each, trimmed)
8 slices thin Prosciutto di Parma
8 slices mozzarella (each 1/4 inch thick)
8 medium fresh basil leaves
Nutrition Facts
Eggplant, Prosciutto, and Mozzarella “Sandwiches”
Servings Per Recipe: 4
Amount per Serving
Calories: 190
- Total Fat: 7 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Cholesterol: 36.8 mg
- Sodium: 1332.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 9.7 g
- Sugars: 7.9 g
- Protein: 14.7 g
preparation

comments
arlene
May 9, 2012