Baked Eggplant with Prosciutto

[Kitchen Witch]

Baked Eggplant with Prosciutto
Serves 2

1 eggplant
1 large onion
1 tomato
Italian Salad Dressing
2 Mozzarella cheese, sliced
2 slices Parmesan cheese
4 slices Prosciutto
Salt to taste

Halve the eggplant.
Score in 1/2-inch crisscross, almost to the skin.
Salt eggplant to taste and lay on paper towel, scored side down (This will draw the moisture from the eggplant) Leave for approximately 1 hour.
Preheat oven 350F.
Pour dressing onto eggplant and place on greased cookie sheet. Place a large slice of onion on each half of the eggplant.
Place on center rack in oven and bake for approximately 45 minutes or until tender.
Remove from oven and layer prosciutto, slice of mozzarella cheese, another slice of prosciutto and, Parmesan cheese.
Return to until cheese has melted and proscuitto has warmed.
If used for an appetizer, cut into small sections and serve. If it is a main dish serve with a side green salad.

I enjoy making this using the little Italian eggplants! They are so good! Depending on the size of them - I may need to use 4 or 5. And no need to score and salt!