Tender eggplant soaked in garlicky buttermilk, coated in an herb breadcrumb and baked until lightly browned then covered with tomato sauce, cheese and prosciutto and finished off in the oven until the cheese is melty and prosciutto just crisp. Super delicious, easy and cozy! You’re gonna love it!

INGREDIENTS

2 smaller Japanese eggplants, 1/2″ slice (or 1 med-large)
1/2t salt
1/2t garlic powder
1/4t red pepper flakes
1c buttermilk

3/4c breadcrumbs
1/2c parmesan, grated (separated 1/4c/1/4c)
1/4t oregano
1/4t thyme

2c tomato sauce
4oz fontina or mozzarella, shredded
3 slices prosciutto, torn up

INSTRUCTIONS

Preheat oven to 425°F.

Add eggplant to a bowl or container that has a lid then sprinkle salt garlic powder and red pepper flakes over and toss to coat. Pour in buttermilk and make sure all of the eggplant is nice and coated. Cover with the lid and refrigerate for 6 hours to overnight.

Stir together breadcrumbs, 1/4c parmesan, oregano and thyme in a bowl then bread each piece of eggplant in the mixture, patting it in to make sure they are well coated. Place on a wire rack on a baking sheet then bake for 20 minutes.

Distribute the eggplant out in the bottom of a 8×8 pan then pour tomato sauce over and spread it out to cover. Toss together the fontina, prosciutto and remaining parmesan then sprinkle it over the top and bake for 20 minutes.

ENJOY!