Ingredients

• 2 large eggplants
• 10 slices smoked ham
• 1 mozzarella cheese (10 slices plus grated)
• 10 Semi-dried or sundried tomatoes
• ½ cup grated Parmesan cheese
• 2 tsp dried oregano
• 1 handful of flat leaf fresh parsley
• Salt and pepper
• ½ Cup Olive oil
• 1 ½ cups marinara tomato sauce (Napolitana) or see my recipe below.

CLICK FOR MARINARA SAUCE RECIPE

Steps

• Step 1

  Preheat oven to 400°F – 200°C

• Step 2

  Trim the ends of the eggplant. Cut a very small piece off the side of the eggplant so it doesn’t roll and sits flat. Slice lengthwise approx. ¼ inch thick.  You should have 5 nice slices from each eggplant (not counting the outside parts)

• Step 3

  Using a brush, brush a little olive oil on each side of the  eggplant slice.  Do it in really fast strokes or it doesn’t absorb too much oil.

• Step 4

  Line a baking tray with parchment paper and arrange your eggplant slices.  Sprinkle with the oregano and salt & pepper, bake in oven for 20 min at 400°F – 200°C or until golden brown.

• Step 5

  Coat the bottom of an oven proof dish with the marinara tomato sauce.

• Step 6

  Once eggplant is cooked, remove from oven and leave to cool a few minutes.

• Step 7

  On each cooked piece of eggplant place a slice of smoked ham,  a slice of mozzarella cheese and a piece of semi dried tomato.  Roughly wrap the ham around the cheese and tomato.  Roll the eggplant firmly always starting from the smaller side first.

• Step 8

  Once rolled, place each piece in your baking dish on top of the sauce. Repeat the process leaving a small gap between each roll.

• Step 9

  Using a tablespoon, top each piece with a little marinara sauce, sprinkle some grated Parmesan cheese and finish with scattered  mozzarella cheese on top.

• Step 10

  Bake for 20-25 minutes at 400°F – 200°C or until the cheese is brown.  Leave to rest 10 minutes before serving.

• Step 11

  Serve with freshly chopped parsley.