Veal With Eggplant And Prosciutto

Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; saute 5 minutes. Add onions; saute 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper.

Preheat oven to 400 degrees. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.

Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; saute 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and saute until just cooked through, about 1 minute per side.

Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.

This recipe yields 4 servings.