Eggplant-Prosciutto Crostinis


  • 1 med eggplant, peeled and cut in ¼ in. slices
  • 1 Italian baguette, sliced
  • ¼ cup olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp pepper
  • ½ lb thin sliced prosciutto
  • 4 Roma tomatoes
  • ½ cup grated parmesan cheese
  • Instructions:

    1. Preheat grill to med-high heat.
    2. Mix oil, basil, oregano, salt and pepper in a bowl. Coat eggplant slices with oil mix.
    3. Place eggplant slices on grill, turning occasionally for 10-15 mins., until both sides are cooked. Remove from grill.
    4. In a separate bowl, chop and mix the prosciutto and tomatoes.
    5. Arrange baguette slices on a cookie sheet, place an eggplant slice on top of each piece, and then add some of the proscuitto and tomato mixture on top of the eggplant slices.
    6. Top with parmesan cheese and broil for 2 minutes until cheese melts. Serve warm or hot.

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