Instructions: Trim stem from eggplant. Halve lengthwise. Slice hatchmarks into the pulp. Place eggplant on a rack. Sprinkle with a little salt. Let stand for 30 minutes. Use paper toweling to blot water that rises to the surface of each eggplant.

Preheat oven to 400F. Brush cut side of each eggplant with olive oil. Place on baking sheet. Bake in preheated 400F oven for 20 to 30 minutes or until just tender. Remove from oven.

Cut the tomatoes into slices (lengthwise or crosswise) about 1/2-inch thick. Arrange tomatoes on each eggplant half. Toss basil with the pesto sauce and vinegar. Distribute on top of the tomatoes.

Top with thinly sliced asiago cheese. Top with prosciutto (if using).

Bake at 400F for 8 minutes or until the cheese has melted into the eggplant.

Serve with toasted bread (optional) and a pasta salad.

Based on a recipe called Eggplant Baked with a Variety of Toppings by Marian Morash from The Victory Garden, TV Show 2001/08/04

NOTES : What a treat! Better than pizza. Tomatoes, basil and eggplant topped with melted cheese. Prosciutto is not needed at all. The fresh vegetables are. They burst with summer flavors. Menu: slice of bread with tapenade; this eggplant "pizza;" a Fettucini Garden Julienne Salad. Wonderful.

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