Eggplant Stacks in Prosciutto with Balsamic Syrup

I saw these in a magazine recently, and thought how yummy they looked.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 15  slices prosciutto
• 2  large  firm eggplants, washed,dried and sliced (in rounds, NOT lengthways)
• 1  large red onion, peeled and sliced
• 1⁄2 cup basil leaves
• 1  cup  semi sun-dried tomato
•  seasoning
• 6  slices mozzarella cheese

• Balsamic Syrup

• 1⁄2 cup white sugar
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup water
•  basil leaves (extra)

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.