For a vegetarian version of Saltimbocca alla Veneta, you can use eggplant or portobello mushrooms instead of meat. To make this dish, you will need eggplant or portobello mushrooms, prosciutto (optional), sage leaves, butter, white wine, salt, and pepper. First, slice the eggplant or portobello mushrooms into thin rounds. If using prosciutto, place a slice on top of each round. Then, place a sage leaf on top of each round. In a large skillet, melt butter over medium heat. Add the eggplant or portobello mushrooms and cook for 2-3 minutes on each side. Add white wine to the skillet and cook for an additional 2-3 minutes. Serve hot with a side of vegetables or salad.
