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1
Preheat grill to medium heat and cover.
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2
For rollatina, trim top of eggplant.
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3
Cut into 1/4-inch thick lengthwise slices.
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4
Brush slices with olive oil and season with salt and pepper to taste.
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5
Grill eggplant slices 1 to 2 minutes per side, until eggplant has grill marks and has cooked halfway.
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6
Lay eggplant slices on work surface lengthwise away from you.
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7
Lay a thin slice of prosciutto lengthwise over eggplant, repeat with mozzarella and then 3 or 4 basil leaves on top of cheese.
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8
Roll up and keep in place by inserting two skewers on either side, so rolls do not spin around.
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9
Grill the eggplant rollatinas, until evenly brown on both sides and somewhat crispy, or until mozzarella begins to melt in center of rolls.
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10
Place on a platter, remove skewers, brush with extra virgin olive oil and serve.
