Veal with Eggplant and Prosciutto

Name: Veal with Eggplant and Prosciutto
Yield: Makes 4 Servings
Ingredients: 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

November 30, 2001

Recipe notes