Certainly! Let’s dive into the flavorful world of Eggplant Stacks in Prosciutto with Balsamic Syrup. 🍆🥓 This delectable recipe combines the rich flavors of prosciutto, tender eggplant, and a sweet balsamic syrup to create a dish that’s both elegant and satisfying.
Eggplant Stacks in Prosciutto with Balsamic Syrup Recipe
Ingredients:
- 15 slices prosciutto
- 2 eggplants, sliced
- 1 red onion, thinly sliced
- 1/2 cup basil leaves
- 1 sun-dried tomato, chopped
- 6 slices mozzarella cheese
- 1/2 cup white sugar
- 1/4 cup water
- 1/4 cup fresh basil leaves
Balsamic Syrup:
- 1/2 cup balsamic vinegar
- 1/4 cup white sugar
- 1/4 cup water
- 1/4 cup fresh basil leaves
Instructions:
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Preheat and Prepare: Start by preheating your oven to a moderate temperature of 180°C (350°F). Oil a baking dish lightly to prevent sticking.
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Layering: Begin assembling the stacks by laying half a slice of prosciutto on the baking tray. Top it with a slice of eggplant, followed by some thinly sliced red onion, a sprinkle of chopped sun-dried tomatoes, and a few fresh basil leaves.
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Repeat and Layer Again: Season the layers lightly with your preferred seasonings, then repeat the process until you’ve used up all your ingredients, finishing with a slice of mozzarella cheese and another slice of eggplant on top.
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Prosciutto Wrap: Carefully wrap two slices of prosciutto around each stack, securing them in place with toothpicks to maintain their shape during baking.
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Baking Time: Cover the baking tray with foil to help the ingredients cook evenly, then bake in the preheated oven for approximately 30 minutes, or until the eggplant slices are tender and cooked through.
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Crisp Finish: Once the eggplant is tender, remove the foil and continue baking for an additional 5 minutes to allow the prosciutto to crisp up slightly.
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Drizzle with Syrup: Remove the stacks from the oven and serve them immediately, drizzling a little of the prepared balsamic syrup over the top for an added burst of flavor.
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Prepare Balsamic Syrup: In a saucepan, combine the balsamic vinegar, white sugar, water, and fresh basil leaves. Bring the mixture to a boil while stirring constantly. Reduce the heat and simmer, covered, until the syrup thickens to your desired consistency. Once done, cool the syrup slightly and remove the basil leaves before serving.
Enjoy the delightful combination of flavors and textures in every bite of these Eggplant Stacks in Prosciutto with Balsamic Syrup. Perfect for a leisurely lunch or as a flavorful snack, this recipe is sure to impress your family and friends. 🍽️✨
