- 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 6×3-inch slices provolone cheese
- 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. 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; 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. Bake until cheese melts, about 5 minutes.