Ingredients
2 medium eggplant
½ cup extra virgin olive oil
Ground pepper
16 Sliced prosciutto
8 ounces ball mozzarella cheese, sliced thin
16 basil leaves
Tomato Sauce (see below)

Slice the eggplant long ways into ¼ inch thick slices. Brush them on both sides with olive oil. Pan sauté them till tender. Lay the slices on a work surface and season with pepper. Lay on slices of Prosciutto, cheese and basil leaf and roll them up. Place them in a baking dish and dot with the sauce. Bake at 400 for 15 minutes till the cheese melts and is heated through. Serve 2 per portion.

For the tomato sauce
2 Tablespoons extra virgin olive oil
1 medium onion, chopped OR 2 cloves of garlic, minced
2 pinches of red pepper flakes, optional
One 28-ounce can whole Italian plum tomatoes preferably San Marzano
Salt and pepper
1 to 2 pinches of sugar, optional

In a large sauté pan heat the olive oil on medium heat. Add the onion and sauté until translucent and slightly golden. (If you’re using garlic instead of onion, add it to the pan and sauté it for 1 minute along with the red pepper flakes—if you’re using them.) If you want this to be spicy, add the red pepper flakes and sauté 1 more minute. Add the tomatoes (if whole, crush them with the back of a spoon). Cook them until fairly thick, about 20 minutes, then season with salt and pepper to taste. Taste it, and if you think you’d like it to be a little sweeter, add the sugar, which counteracts the acidity of the tomatoes.