Ingredients:

6 tablespoons (¾ stick) butter
4 cups chopped stemmed shiitake mushrooms (about 250g )
2 cups chopped seeded tomatoes
½ cup minced green onions
½ cup dry white wine
1 large eggplant
2 tablespoons olive oil
3 teaspoons chopped fresh rosemary
4 very thin slices of Prosciutto (an aged, dry-cured, unsmoked ham)
4 garlic cloves, minced
4 2½ ounce veal scallops 75g
4 6×3-inch slices provolone cheese ( 15 X 7 cm )

Instructions

Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.Add mushrooms and tomatoes sauté 5 minutes.Add onions sauté 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°F ( 200°C ).Cut four ½-inch-thick (1.25cm) 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; sauté 2 minutes.Sprinkle veal with salt and pepper.
Add to skillet and sauté 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.