Eggplant Saltimbocca

Serves 1


1 medium sized eggplant, cut into 3 slices, ½’ thick
Olive oil
1 medium sized onion, thinly sliced
½  cup wine
3- 4 slices Prosciutto, thinly sliced
3-4 slices Mozzarella
¼ lb Champion mushrooms
¾ cup ricotta


Preheat the oven to about 375o.

Cut eggplant into 3 slices, ½’ thick. Dust lightly with flour and fry for about 1 to 2 minutes on each side. Place the eggplant on a paper towel to drain the excess oil, let the eggplant rest.

Over each slice of eggplant; place 1 slice of prosciutto, 1 slice of mozzarella and a table spoon of ricotta. Roll each slice into an involtino. Place the rolls on a small baking sheet.  Place in the oven and bake for about 5 minutes. While the eggplant is baking; in a small skillet, add the butter and white wine, and reduce it. Add the onions, once translucent, add the mushrooms and let cook for 5 minutes. Remove the eggplant from the oven. Plate, add the mushrooms over the eggplant and serve immediately.