Preheat oven to 400F
Keeping the stem intact and make 4 or 5 cuts length wise as shown.
Salt each eggplant and let it sit for 15 minutes to sweat the moisture from it.
Use a paper towel to wipe the moisture from each eggplant.
Grease a baking tray with 2 tablespoons of olive oil. Place the eggplants on the baking tray and brush with 1 tbsp olive oil
Roast eggplants for 45 minutes.
While the eggplants roast add all of the breadcrumb ingredients to a medium sized bowl and mix well.
Remove from oven and lower the oven temp to 375F.
Slide one piece of provolone and ½ piece of prosciutto in between each layer of eggplant. Pour tomato sauce around and under each eggplant.
Top with breadcrumbs and roast on the middle rack for 15 more minutes.
