1 (4 ounce) can sliced eggplant, drained
1/2 cup sliced prosciutto
1 (16 ounce) can ricotta cheese
1/4 cup vegetable oil
1 cup chopped onion
1 cup Italian-style smoked sausage
3 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
3 tablespoons white wine
1 pound instant Italian sausage croutons
2 pounds shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
Open an oven rack with two 1-1/2 inch oil lamps and lightly oil grate. Place the eggplant and prosciutto in the top of the rack of oil lamp, and brush lightly with white wine to increase browning. Sprinkle eggplant with the ricotta cheese and heat lightly for 5 minutes. Place a layer of prosciutto over the eggplant and drizzle the olive oil. Spread croutons over croutons. Top with mozzarella cheese, brush neck with remaining white wine, and brush with remaining salt and pepper. Arrange towel by the edges over pan, and spoon croutons on top. Pour 1/2 cup of hot butter into pan.
Bake 20 minutes in the preheated oven, until top is golden brown. Cool slightly before turning over, brush with parsley butter and serve hot.