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1
Preheat the oven to 350F.
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2
Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.
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3
Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat.
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4
Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs.
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5
Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side.
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6
Transfer to a paper towel-lined plate to drain and season with salt and pepper.
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7
Season the veal with salt and pepper, and dredge in the bread crumbs.
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8
Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly.
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9
Tuck in the ends of the rolls and press to seal.
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10
Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes.
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11
Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan.
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12
Wrap each veal roll in an eggplant slice.
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13
Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top.
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14
Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices.
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15
Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.
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16
Using a spatula, transfer the veal rolls to a plate and serve.
