INGREDIENTS

4 Mission® 6" Yellow Corn Tortillas (10503) , cut into 1/2" strips 
1/2 tsp.  Salt to taste 
1/2 tsp.  Paprika  
2 lbs.  Eggplants , peeled, cut crosswise into twelve 1/2" slices 
1/2 cup  Butter , melted 
2 Tbsp.  Olive Oil  
1 Tbsp.  Lemon Juice  
2 cloves Garlic  
1/2 tsp. freshly ground Pepper  
1/2 tsp.  Salt to taste 
4 oz. thinly sliced Prosciutto  
1 1/2 lbs. Italian Fontina Cheese , cut into thin slices 
2 cups Canola or Vegetable Oil , for deep frying 

DIRECTIONS

1.) Preheat oven to 375 degrees F.

2.) In a small saucepan, heat two cups of oil to 380 degrees F. Deep fry tortilla strips in small batches until golden. Transfer to a paper towel and drain. Sprinkle with salt and paprika immediately.

3.) Spray a baking pan with nonstick cooking spray. In a blender place the butter, olive oil, lemon juice, garlic cloves, pepper and salt. Combine until garlic is thoroughly puréed and liquid is emulsified, about 30 seconds.

4.) Place eggplant in a bowl. Pour butter mixture over eggplant, tossing, thoroughly. Let eggplant sit for 10 minutes to soak up mixture. Place eggplant in a single layer on the prepared baking pan.

5.) Completely cover each slice with a single layer of prosciutto. Top with a layer of fontina cheese. Bake for 15 minutes or until the eggplant can be pierced easily with a knife and cheese is melted.

6.) Arrange on a serving platter. Garnish with deep-fried, seasoned corn tortilla strips. Serve as side dish or appetizer.

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