Prep time: 10 minutes |  Cook time: 25 minutes

Slice eggplant into 12 slices, 1/8-inch thick. Heat oil in large skillet set over medium-high heat; cook eggplant in batches, turning once, for 4 to 6 minutes or until lightly browned on each side. Transfer to paper towel–lined plate; let cool.

Combine goat cheese, chives, lemon juice and lemon zest. Lay eggplant slices on clean work surface; dollop goat cheese mixture evenly over eggplant and top with roasted red peppers and prosciutto.

Roll up gently.

Place, seam side down, on parchment paper–lined baking sheet; bake in 400°F oven for about 10 minutes or until warmed through.

Tip: To slice eggplant, use mandolin with safety guard.