Veal with Eggplant and Prosciutto

• 6 tablespoons (3/4 stick) butter
• 4 cups chopped stemmed shiitake mushrooms (about 8 ounces)
• 2 cups chopped seeded tomatoes
• 1/2 cup minced green onions
• 1/2 cup dry white wine
• 1 large eggplant
• 2 tablespoons olive oil
• 3 teaspoons chopped fresh rosemary
• 4 1/16-inch-thick slices prosciutto
• 4 garlic cloves, minced
• 4 2 1/2-ounce veal scallops
• 4 6x3-inch slices provolone cheese

1. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
2. Add mushrooms and tomatoes; saute 5 minutes.
3. Add onions; saute 1 minute.
4. Add wine and simmer until liquid is absorbed, about 6 minutes.
5. Stir in 2 tablespoons butter.
6. Season with salt and pepper.
7. Preheat oven to 400F.
8. Cut four 1/2-inch-thick lengthwise slices from center of eggplant.
9. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices.
10. Place slices on baking sheet.
11. Sprinkle with salt and pepper.
12. Bake until tender, about 5 minutes per side.
13. Top each eggplant slice with prosciutto slice.
14. Set aside.
15. Maintain oven temperature.
16. Melt 2 tablespoons butter in heavy large skillet over high heat.
17. Add garlic and 1 teaspoon rosemary; saute 2 minutes.
18. Sprinkle veal with salt and pepper.
19. Add to skillet and saute until just cooked through, about 1 minute per side.
20. Place 1 veal scallop atop each eggplant slice.
21. Spoon mushroom mixture atop veal; top with cheese.
22. Bake until cheese melts, about 5 minutes.

butter, shiitake mushrooms, tomatoes, green onions, white wine, eggplant, olive oil, fresh rosemary, garlic, veal scallops, provolone cheese

Taken from www.epicurious.com/recipes/food/views/veal-with-eggplant-and-prosciutto-105992 (may not work)