How to Make It
Peel strips lengthwise from the eggplant with a peeler, leaving a pattern of alternating peeled and unpeeled eggplant. Cut the eggplant crosswise into 1/2-inch thick slices. Heat a large nonstick skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add half of the eggplant; cook until browned and tender, about 3 minutes per side. Transfer to a plate and repeat with the remaining eggplant and 1 tablespoon oil.
Toss the peas, tomato, cucumber, parsley, lemon juice, pepper, salt, and remaining 2 tablespoons oil in a medium bowl. Arrange the eggplant on a small platter and sprinkle with the pea mixture.
Place the prosciutto slice between 2 layers of paper towels. Microwave on HIGH for 1 1/2 minutes or until crisp. Crumble over the eggplant. Serve immediately.