Ingredients:

2 medium eggplants, peeled and sliced lengthwise

½ c. extra virgin olive oil

1 ½ c. ricotta cheese

4 T. fresh parsley, minced

4 oz. proscuitto or thinly-sliced ham

4 oz. fresh mozzarella cheese

2 c. tomato Sauce

1 c. fresh parmesan cheese, shredded

Directions:

Fry thin slices of eggplant in olive oil until tender.  Drain.  Crisscross slices on counter top.  Blend ricotta and minced parsley in a small bowl.  Place a bead of cheese along each slice of eggplant.  In the center, where the two pieces of eggplant cross, place a slice of prosciutto and a chunk of mozzarella.  Fold over the eggplant “flaps” to form a small bundle.  Place seam side down side by side in a baking dish.  Top with tomato sauce and parmesan cheese.  Bake for 30 minutes at 350 degrees. Serves 6.