Eggplant Involtini

• Preheat the oven to 180°F. Oil a parchment-lined baking sheet.
• Place the eggplant slices on the pan and brush on both sides with 2 tablespoons of the olive oil. Sprinkle on the oregano, salt, and pepper. Bake for 10 minutes, turning once. They will then be supple.
• While the eggplant is in the oven, make a simple tomato sauce by whirring the tomatoes briefly in a food processor. In a medium skillet over medium heat, sauté the onion for 2 to 3 minutes in the remaining 1 tablespoon of olive oil, then add the garlic and sauté for another minute. Stir in the tomatoes and cook the mixture briefly, just to blend flavors, about 2 minutes.
• Remove the eggplant from the oven. Lower the oven temperature to 350°F. On each eggplant piece, place a slice of prosciutto and a slice of mozzarella. Roll the pieces from the small end forward, and secure the neat little bundle with a toothpick or by tying a chive around it.
• Slather the bottom of a 9 x 13-inch baking dish with some of the tomato sauce, and arrange the involtini seam side down. Over each bundle spread some more tomato sauce and a scattering of the Parmigiano. Warm well in the oven, about 15 minutes.

Courtesy of Il Falconiere