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1
Trim the stem from the eggplant.
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2
Remove strips of peel about 1 inch wide from the eggplant, leaving about half the peel intact, and cut the eggplant into 1-inch slices.
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3
Sprinkle a baking sheet with salt.
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4
Arrange the eggplant slices over the salt and sprinkle the tops with salt.
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5
Let them stand until both sides are wet, about 30 minutes.
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6
Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
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7
Preheat the oven to 400 F. Wipe the baking sheet clean and oil it generously, using about 3 tablespoons of the oil.
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8
Arrange the eggplant slices on the baking sheet and turn to coat them with oil.
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9
Roast until tender and well browned, turning them and rotating them in the pan as necessary, about 20 minutes.
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10
Remove and cool.
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11
Increase the oven temperature to 450 F.
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12
Lay one sage leaf, if using, over the center of each scallopine.
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13
Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt.
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14
Cover each scallopine with a piece of the prosciutto, and tap the prosciutto with the back of a knife so it adheres well to the meat.
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15
Heat 2 tablespoons of the remaining olive oil and 2 tablespoons of the butter in a heavy, wide skillet over medium heat.
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16
Dredge the scallopine in flour to coat both sides lightly.
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17
Tap off excess flour, and add as many scallopine to the skillet, prosciutto side down, as will fit without overlapping.
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18
Cook just until the prosciutto is light golden, about 2 minutes.
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19
(Overcooking will toughen the prosciutto.)
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20
Turn, and cook until the second side is browned, about 2 minutes.
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21
Remove and drain on paper towels.
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22
Repeat with remaining scallopine, adding more oil if necessary.
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23
After removing the last scallopine, pour in the remaining tablespoon of oil and scatter the garlic in the skillet.
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24
Cook, turning, until golden brown, about 3 minutes.
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25
(Lower the heat, if necessary, so the bits of flour that stick to the pan dont burn while the garlic is browning.)
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26
Pour the wine into the skillet, bring to a boil, and boil until almost completely evaporated.
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27
Pour in the stock and drop in the remaining 3 tablespoons butter.
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28
Bring to a boil, stir in the chopped tomatoes, and boil until the sauce is lightly reduced and glossy, about 4 minutes.
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29
Meanwhile, arrange the scallopine side by side in a baking dish.
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30
Cover each with eggplant, cutting or tearing the slices as necessary to cover all the scallopine more or less evenly.
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31
Top with the Fontina slices, dividing them evenly.
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32
Dot the top of each Fontina slice with a dab of tomato sauce.
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33
Pour the pan sauce around the scallopine.
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34
Bake until the cheese is melted and lightly browned in places and the sauce is lightly thickened, about 10 minutes.
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35
Divide the scallopine among warm serving plates.
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36
Spoon the saucethrough a strainer, if you likearound the scallopine.
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37
Decorate the plates with sage leaves, if desired.
