2 lg. eggplants
1 lb. butter
8 slices prosciutto, thinly sliced
1/2 lb. gruyere or Swiss cheese, shredded
6 eggs, beaten
1/2 tsp. basil
1/2 tsp. oregano
Flour, salt

Slice eggplant approximately 1/2 inch slices crosswise. Place flour in flat dish, flour sides of eggplant well shaking off all excess.

Melt butter (1 cube at a time as needed) in an electric fry pan, 350. Fry eggplant until golden on both sides and place on paper towel to drain.

In a buttered 9x13 pan place layer of eggplant to cover bottom, a layer of cheese, 8 slices of prosciutto, another layer of eggplant topped with cheese layer.