Grilled Eggplant Bruschetta With Prosciutto
|Eggplant||1 1⁄4 Pound, peeled (1 Large Size)|
|Table salt||1 Tablespoon|
|Extra virgin olive oil||2⁄3 Cup (10.67 tbs)|
|Country bread slices||6 (3/4 Inch Slices From A Round Loaf)|
|Garlic clove||1 Large, halved|
|Sea salt||To Taste|
|Freshly ground pepper||To Taste|
|Thinly sliced prosciutto||6 Ounce, cut crosswise into 1/2 inch wide strips|
|Finely chopped parsley||2 Tablespoon|
1. Trim and slice the eggplant into twelve 1/2-inch rounds. Place the rounds in a colander, sprinkling them with the table salt. Place a plate on top to weight them; set the colander over a bowl and set aside for 1 hour.
2. Prepare a medium charcoal fire or preheat the broiler. Remove the eggplant from the colander and blot off excess moisture and salt with paper towels. Brush both sides of the eggplant slices with some of the oil. Grill for 10 to 15 minutes, turning once, until brown and crusty on the outside and soft on the inside. Alternatively, broil the eggplant slices on a large baking sheet.
3. Cut the bread slices in half and brush very lightly on both sides with some of the remaining olive oil. Grill the bread, turning once, for about 2 min utes, until toasted. Alternatively, broil the bread. Rub each slice with the cut garlic clove and brush with more olive oil.
4. Place a slice of eggplant on a slice of bread. Top with a little sea salt and pepper and the prosciutto. Sprinkle with the parsley.