Eggplant Stacks in Prosciutto with Balsamic Syrup

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“I saw these in a magazine recently, and thought how yummy they looked.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Oil a baking dish.
  2. Place half slice of prosciutto on tray, and top with a slice of eggplant, onion a few basil leaves and tomatoes.
  3. Season lightly and repeat the layers finishing with a slice of cheese then another eggplant slice.
  4. Repeat with remaining ingredients to form 5 more stacks.
  5. Wrap 2 slices of prosciutto over each stack and secure with toothpicks.
  6. Cover baking tray with foil and bake in a moderate (180C) oven for 30 minutes or until the eggplant is tender.
  7. Remove the foil, and bake for 5 more minutes to crisp up the prosciutto.
  8. Serve the stacks immediately drizzled with a little of the syrup.
  9. Balsamic Syrup: Place all the ingredients in a saucepan and bring to the boil, stirring.
  10. Reduce heat and simmer covered until syrupy.
  11. Cool slightly and remove basil leaves before serving.

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