Instructions: 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.

Comments: "My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.