EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA

Eggplant (Aubergine) , Prosciutto, and Mozzarella image

Provided by mermaidmagic

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 medium red bell peppers
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 globe eggplants, about 1 pound each, trimmed
prosciutto di Parma, about 8 thin slices
8 slices mozzarella cheese, each 1/4 inch thick
8 fresh basil leaves
extra virgin olive oil

Steps:

Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.
Place the peppers in a medium bowl and cover with plastic to trap the steam.
Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds.
Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper.
Process until smooth, scraping down the sides as needed.
Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick.
Lightly brush or spray both sides with oil.
Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes.
Transfer half of the slices to a tray, with the grilled sides facing up.
Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray.
Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.
Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.
Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes.
Serve warm with the remaining pepper mixture spooned, if desired.