Ingredients
- 1 box phyllo dough sheets
- 1/4 cup extra virgin olive oil
- 12 slice eggplant, 1/4 inch thick, brushed with olive oil and grilled on both sides
- 8 slice italian plum tomatoes, cut 1/4 inch thick
- 6 slice fresh mozzarella, cut 1/4 inch thick
- 18 slice fresh basil leaves
- 1 tablespoon dried oregano
- 1/2 cup parmesan cheese
- 6 slice prosciutto, sliced thin, 8 inches in length
Preparation
Baking Directions:
1.Stack 1 slice of eggplant, 2 slices tomato, 1 slice mozzarella, 2 basil leaves, and top with 1 more slice of eggplant.
Season with a pinch of oregano and top with ¼ teaspoon Parmesan cheese.
Assemble 5 remaining stacks the same way.
2.Place 2 prosciutto slices lengthwise on work surface.
Place stack in middle of prosciutto slices and fold prosciutto over the top to wrap stack.
For phyllo bags: 1. Place one sheet of phyllo on work surface.
Brush a little olive oil all over sheet, especially the edges of phyllo.
Place a second sheet on top in the opposite direction to make a cross.
Brush oil on top of second sheet as before.
Salt and pepper entire surface.
2.Place vegetable prosciutto filling in middle of the phyllo.
Pull all the sides up toward the center to make a bag.
Pinch all four corners of phyllo dough together with your forefingers and thumbs.
Brush the outside of each bag with olive oil.
Continue the same procedure to make a total of 6 bags.
3.Place the assembled bags on a baking tray brushed with olive oil.
Bake for 15 to 20 minutes or until phyllo bags become a light golden brown.
4.Place a few spoonfuls of Halloween sauce on the bottom of each serving dish, add a phyllo bag and serve (see recipe below).
