1/3 cup (80 milliliters) grated Pecorino Romano, plus more for garnish
1/4 cup (60 milliliters) breadcrumbs
2 anchovy fillets, minced
1/4 cup (60 milliliters) fresh chopped basil
Slice eggplant lengthwise into 8 thin slices, roughly six millimeters thick.
In the meantime, heat two tablespoons (30 milliliters) olive oil in a pan over medium heat, add garlic, and fry for 30 seconds. Add tomatoes, salt and pepper to taste, and oregano. Adjust heat to bring to a low simmer.
Heat 1/4 cup (60 milliliters) olive oil in a medium pan with high sides over medium-high. Once oil is hot, fry eggplant slices until both sides are golden brown, working in batches, adding more oil as you go, then remove to a paper-towel lined plate.
Preheat oven to 375 F (190 C).
Combine mozzarella, provolone, and prosciutto in a bowl
Pour half of the tomato sauce into the bottom of a baking dish. Take a slice of eggplant, spoon some of the cheese and prosciutto mixture onto one end of the eggplant slices, then roll up securely and place seam side down in the baking dish. Continue until all eggplant slices have been filled, rolled, and placed in the baking dish. Pour over the rest of the tomato sauce, then put in the oven and bake for 20 minutes.
In the meantime, in a bowl, combine the pine nuts, pecorino, breadcrumbs, anchovy fillet, and basil.
Remove the baking dish from the oven and sprinkle the breadcrumb mixture evenly over the roll-ups, drizzle with olive oil, then return to oven. Bake until the topping is golden brown, about 10-12 minutes. Garnish with oregano leaves, grated Pecorino, and olive oil.