Eggplant Stacks in Prosciutto with Balsamic Syrup Recipe

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Eggplant Stacks in Prosciutto with Balsamic Syrup
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Ingredients:

Directions:

  1. Oil a baking dish.
  2. Place half slice of prosciutto on tray, and top with a slice of eggplant, onion a few basil leaves and tomatoes.
  3. Season lightly and repeat the layers finishing with a slice of cheese then another eggplant slice.
  4. Repeat with remaining ingredients to form 5 more stacks.
  5. Wrap 2 slices of prosciutto over each stack and secure with toothpicks.
  6. Cover baking tray with foil and bake in a moderate (180C) oven for 30 minutes or until the eggplant is tender.
  7. Remove the foil, and bake for 5 more minutes to crisp up the prosciutto.
  8. Serve the stacks immediately drizzled with a little of the syrup.
  9. Balsamic Syrup: Place all the ingredients in a saucepan and bring to the boil, stirring.
  10. Reduce heat and simmer covered until syrupy.
  11. Cool slightly and remove basil leaves before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.79 Kcal (1054 kJ)
Calories from fat 114.26 Kcal
% Daily Value*
Total Fat 12.7g 20%
Cholesterol 42.25mg 14%
Sodium 274.56mg 11%
Potassium 404.11mg 9%
Total Carbs 24.68g 8%
Sugars 18.5g 74%
Dietary Fiber 6.53g 26%
Protein 11.7g 23%
Vitamin C 5.2mg 9%
Iron 0.2mg 1%
Calcium 308.7mg 31%
Amount Per 100 g
Calories 100.88 Kcal (422 kJ)
Calories from fat 45.78 Kcal
% Daily Value*
Total Fat 5.09g 20%
Cholesterol 16.93mg 14%
Sodium 110mg 11%
Potassium 161.9mg 9%
Total Carbs 9.89g 8%
Sugars 7.41g 74%
Dietary Fiber 2.62g 26%
Protein 4.69g 23%
Vitamin C 2.1mg 9%
Iron 0.1mg 1%
Calcium 123.7mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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