Source:   MasterCook Recipe Digest

2	med	Eggplants
1	tbsp	Olive oil
1	bunch	Asparagus
1/4	C	Butter
1/3	C	Firmly chopped scallions
1/2	C (scant)	All-purpose flour
1	C	Milk
1/4	C	Grated romano cheese
3 1/3	C	Prosciutto, finely shredded
1	tbsp	Lemon juice
		salt and freshly ground black pepper
1		egg,yolk

SOUFFLE TOPPING

1		Egg white
1/4	C	Grated romano cheese

Line a shallow baking pan with foil. Brush with melted butter or oil. Cut eggplant into six slices lengthwise. Sprinkle with salt, let stand 30 minutes. Rinse under cold water, drain. Pat dry with paper towel.
1. Place eggplant on cold broiler rack. Brush with oil. Broil 5-inches from heat for 5 minutes or until golden brown on each side. Drain on paper towel.

   Trim woody ends from asparagus. Steam or microwave until just tender. Cut six asparagus into 2-inch lengths, set aside. Finely chop remaining asparagus.

   Heat butter in medium pan. Add onion and cook over medium heat 1 minute. Stir in flour. Add milk gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat 5 minutes or until mixture boils and thickens; boil 1 minute more.

2. Add cheese, prosciutto, juice, pepper, yolk and chopped asparagus. Mix well. remove from heat. Place six eggplant slices on prepared pan. Spread asparaus filling evenly over each eggplant slice. Top with remaining eggplant slices.

3. To Make Souffle Topping:

   Preheat oven to moderate 350°F. Using electric beaters, beat egg white in small clean mixing bowl until stiff peaks form. Spread egg whites evenly over eggplant. Sprinkle with extra cheese and decorate with remaining asparagus. Bake for 15 minutes or until cheese is melted. Serve sandwiches immediately.

   Serves 6