2 lbs. eggplant, peeled, cut crosswise into 12 3/4 inch slices
1/4 c. butter, melted
4 oz. prosciutto
1 1/4 lbs. Bel Paese or Fontina, cut into thin slices
Chicory or escarole leaves for garnish

Preheat oven to 375 degrees. Grease baking sheet. Arrange eggplant slices on sheet and brush with butter. Sprinkle lightly with pepper. Completely cover each slice with single layer of prosciutto. Top with cheese, pressing lightly.

Bake until eggplant is tender, easily pierced with knife and cheese is melted and brown, about 10 to 15 minutes. Arrange on serving platter and garnish with chicory or escarole.