Preheat oven to 450°. Slice eggplants into 1/4 slices.
Coat both sides of eggplant slices with olive oil, salt and fresh rosemary.
Place eggplant slices on a sheet pan and roast for 20 minutes.
Meanwhile, lay out 4 slices of bread and, on top of each slice, spread one tablespoon of Victoria® Marinara Sauce, layer 1 slice of provolone cheese, 4 slices of roasted eggplant, one slice of prosciutto, and a second slice of provolone. Then top with remaining bread slices.
Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.