Recipe - Grilled Eggplant Potato And Portobello Mushroom Tart

12 sl Eggplant; (about 1/4inch
; thick)
Drizzle of olive oil
Salt
Freshly ground black pepper
12 sl Prosciutto ham
12 sl Fresh Mozzarella cheese;
about 1/8inch
; thick
1 small Head radicchio lettuce
Drizzle of extra virgin
olive oil
One fourth cup Balsamic Syrup; (recipe
follows)

Preheat the grill. Season both sides of the eggplant slices with olive oil,
salt and pepper. Grill the eggplant for 2 minutes on each side. Lay a piece
of prosciutto on one piece of grilled eggplant. Lay a slice of cheese on
top of the prosciutto. Carefully roll up the eggplant and secure the roll
with two toothpicks. Repeat the above process with the remaining grilled
eggplant. Cut the radicchio in quarters. Toss with olive oil, salt and
pepper. Grill for 1 minute on each side. Remove from the grill and cut away
the core of the lettuce. Using a sharp knife, shred the radicchio. In a
mixing bowl, toss the radicchio with extravirgin olive oil, salt and
pepper. Set aside. Place the eggplant roulades on the grill and cook until
the cheese starts to melt. Remove from the grill. Place the greens on a
large platter. Arrange the roulades on the platter. Drizzle the entire
platter with the Balsamic Syrup.

Yield: 4