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Ingredients

• 2 1/2 lb Aubergine (about 2 large Plants)
•     Salt
• 1 c. Light extra virgin olive oil
• 6 ounce Prosciutto -- sliced
•     Paper-thin
• 1 lrg Red onion -- sliced
•     Paper-thin
• 1/3 c. Grated Parmesan cheese --
•     Plus 1/4 c.
• 1 tsp Fresh grnd pepper
• 1 1/2 c. Chunky Tomato Sauce (see
• 3 Tbsp. Chopped parsley -- for
•     Garnish
•     Roasted Red Peppers-----
• 2 x Red bell peppers, roasted,
•     Peeled -- sliced 1/4-inch
•     Thic
• 1 x Clove garlic -- finely
•     Chopped
• 2 Tbsp. Extra virgin extra virgin olive oil
• 1 tsp Chopped fresh oregano
•     Salt -- to taste

Description

1. Wash And Dry Aubergines; Slice Into Rounds About 1/2 Inch Thick. Place Rounds On Baking Sheets Lined With Paper Towels. Sprinkle With Salt And Let Stand 2 Hrs To Draw Out The…

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