First slice the eggplant about ¼ inch thick. Sprinkle the slices with a pinch of salt and place in a colander. Place the colander on a plate and weight down the eggplant (with a bowl of water, for example). Allow to drain for 15 minutes.
Preheat a grill. Meanwhile, brush both sides of each slice of eggplant with extra virgin olive oil. Grill each slice for no more than two minutes.
Sprinkle the slices with grated Pecorino as they are removed from the grill.
Cover each slice of eggplant with a slice of Prosciutto di Parma and gently roll up. Secure each roll by tying with a chive to add a touch of flavor and a sophisticated presentation.
The delicacy of prosciutto combined with the pecorino's flavors make the dish fresh and balanced. We pair it with a pale straw-yellow wine with hints of yellow fruit such as peaches and citrus fruits a dry, hot, fairly mellow wine that is very fresh, slightly savory and ready to drink. D.O.C. Colli Bolognesi Pignoletto Spumante
You can serve the roulades as an appetizer, flavoring them with a drizzle of extra virgin olive oil and balsamic vinegar.