Crispy Prosciutto and Eggplant

This is kind of a different take on eggplant parmesan. I happen to like things crispier, so this recipe achieves that with similar ingredients.

2 packages of Breaded Eggplant Cutlets
8 slices Prosciutto, roughly chopped
2 T. Olive oil
2 cups Quattro Formaggio
1/2 jar Marinara

Preheat oven to 425 degrees.

Bake eggplant cutlets as directed or even much longer until desired crispiness. Reduce oven temp to 350 degrees.
Saute prosciutto in olive oil until crispy, drain on paper towel and crumble.
Place one layer of eggplant to cover bottom of a 9x12 baking dish. Sprinkle with crumbled prosciutto and then cheese. Repeat with another layer of eggplant, prosciutto and cheese. Keep layering until all eggplant is used up making sure the last layer on top is cheese. Bake uncovered for about 7-8 minutes or until cheese starts to bubble and brown. In the meantime heat up the marinara in a small pot or bowl in microwave. To plate, cut a square from the eggplant and top with a big scoop of marinara sauce.

Enjoy!


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