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1
Have ready the flour and beaten eggs, each in a shallow bowl.
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2
Heat 1/4 cup of olive oil in a large skillet.
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3
One at a time, dredge the eggplant slices in the flour and then dip them into the beaten eggs, allowing the excess to drip off.
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4
Fry 2 coated eggplant slices at a time in the olive oil over moderate heat until golden brown, about 2 minutes per side.
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5
Transfer the slices to paper towels to drain.
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6
Add more olive oil to the skillet as needed and adjust the heat if the eggplant browns too fast.
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7
Preheat the oven to 400.
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8
Lay the eggplant slices out on a work surface and lightly season them on both sides with salt and pepper.
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9
Cover the eggplant slices with the prosciutto; trim the prosciutto as necessary and use the trimmings to cover any uncovered eggplant slices.
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10
Cut each eggplant slice in half crosswise.
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11
Set 1 strip of mozzarella at 1 end of each eggplant slice, roll up neatly and secure with a toothpick.
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12
Transfer the eggplant rolls to a baking sheet and bake for about 10 minutes, or until the cheese is melted and the eggplant is tender and piping hot.
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13
Remove the toothpicks and cut the rolls crosswise into 1-inch lengths.
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14
Serve the roll-ups hot or warm.
