Eggplant Provencale recipe

1 eggplant
1 large onion
1 tomato
Wishbone Italian Salad Dressing
Mozzarella cheese, sliced
Parmesan cheese
Prosciutto (or thin-sliced ham)

Halve the eggplant. Score in 1/2-inch crisscross, almost to the skin. Salt eggplant and lay on paper toweling, scored side down, to draw out all the moisture. Leave on toweling 1 hour.

Pour dressing into eggplant and place on greased cookie sheet. Place a large slice of onion on each half of the eggplant. Place in a 350 degree F oven. Bake until tender, approximately 45 minutes. Remove from oven and place prosciutto, slice of mozzarella cheese and Parmesan cheese in layers on top of onion. Return to oven until very hot. You may want to slightly broil the cheese at the last minute.

Serves 2 as an entree.