I have met very few people in this world that do not enjoy a nicely made Eggplant Parmesan. In Italian we call this – Melanzane alla Parmigiana and although it has few ingredients, there is a very good reason why everyone enjoys this delicious Mediterranean Diet recipe. This gluten free Eggplant Parmesan is prepared the traditional way, without using breadcrumbs.
I love this with a simple salad (lettuce, tomato and cucumbers) with our Honey Dijon Vinaigrette.
Eggplant Parmesan with Prosciutto (Italy) (Gluten Free)
Ingredients
- 1 cup tomato sauce
- 2 medium eggplants
- 6 ounces thinly sliced, raw Parma Ham (Prosciutto)
- olive oil
- butter
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
Instructions
- Gently simmer the tomato sauce.
- Trim the eggplant and cut into rounds; Sprinkle the eggplant with salt and place in a colander for 20 minutes; Rinse slices and pat dry.
- Heat a generous layer of olive oil in a frying pan and fry the eggplant slices on both slides until they are golden, then dry on paper towels.
- Place a layer of the eggplant slices at the bottom of a well-buttered baking dish, cover with slices of ham, a few tablespoons of tomato sauce, pepper, and generously sprinkle with Parmesan cheese. Repeat the layers until the ingredients are all used.
- Dot the surface with butter and bake in a slow oven at 325 for about an hour.
- Serve hot.
- *By Italian standards, the sauce should be homemade, fresh and flavorful, but can be prepared with the simplest of ingredients, such as olive oil, butter, onion, garlic and herbs.
Nutrition
Calories: 179kcalCarbohydrates: 9gProtein: 9gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 25mgSodium: 495mgPotassium: 421mgFiber: 4gSugar: 5gVitamin A: 275IUVitamin C: 5mgCalcium: 154mgIron: 1mg
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About the Author: Siena Terenzio
Siena was born in Boston Massachusetts-however her world adventures began early on in life. At 2 months old Siena was brought to Siena, Italy, where she is named after, and was baptized there. Growing up she traveled with her family all over the world; from South America to China, Siena has experienced the traditions and cultures of communities world wide. Her passion is traveling and Europe is her specialty. Siena is an Italian citizen and therefore travels freely every summer throughout the E.U. She also lived in southern Spain for 4 months.
Currently Siena is studying Public Health and Psychology at the University of Massachusetts Amherst with aspirations of becoming a professional in the public health field, keeping communities healthy on an international level. Siena enjoys food just as much as she enjoys traveling; due to this she absolutely loves cooking and trying new foods and recipes. Another one of her favorite hobbies is exercising, Siena takes great pleasure in working out; she was a gymnast for 7 years and simply couldn’t give it up, so now she coaches gymnastics to young children.
This was delicious! It is different from other eggplant parms I have made in that the eggplant is not breaded and there is no mozzarella cheese, but wow, it was a winner. I served it with a salad and some garlic sourdough bread.
Delicious, my husband loved this! Paired with a Greek Salad, completely satisfied. Will be having again.