Eggplant, Prosciutto, and Goat Cheese Rouleaux

So I'm deviating from my normal m.o. here left and right. I don't usually give too much thought to food-wine pairings, and I generally agree with Mark Bittman that "rouleaux" of anything have no place in my kitchen. But with the mercury shooting past 90 and the humidity rising with it, I've followed Wonderwood's lead and have been sipping my share of rose. And his goat cheese and figs got me thinking back to the goat cheese and grilled eggplant sandwich I had going on a few weeks back. I was struck by how much the two had in common, despite the different settings in how they were deployed. So tonight I figured I'd pour another glass of the Domaine Houchard 2006 Cotes-de-Provence Rose ($10 at the Wine Thief) and see what I could match to it along those lines. This is what food conversations are all about for me really: recycling old ideas and making them into something new.
    While The grilled eggplant and goat cheese combo was one I liked, it was still missing something in the upper register of its taste profile. The deep, meaty flavor of the eggplant went well with the slight sweetness of the chevre, but I felt it was still missing something on the salty / sour end of things to tie it all together. And then it hit me: prosciutto di parma. So I stopped at the Italian grocery on my way home (Romeo and Cesare's on Orange Street), got my ham, and set about making some dinner.
    I've been grilling my eggplant in fairly thin slices, mostly to speed the cooking process and also because I like them to be about the same degree of tender all the way through. Sometimes grilling thicker slices can mean that the outside practically burns while the inside is still a bit crunchy. While this might be appealing in an asparagus, no one likes a crunchy eggplant. But when it came time to put the grilled eggplants, the cheese, and the ham all together, I was in a bit of a pickle. Not being in a sandwich state of mind, I didn't want to be dealing with all that bread. That left me with only one other option, really: It was time to rock and rouleux. I basically schmeared a small gob of goat cheese over each eggplant slice, laid down a thin piece of ham, and rolled it on up. They actually came out looking pretty good -- I only wished I had had some sliced pimento-stuffed olives so I could give each rouleux monster some eyes to complement it's prosciutto tongue. They hit just the right mark between super light and excessively robust to go with the rose, and went spendly with some of the garlic scape pesto left over from the night before.