We decided to prepared a recipe with striated eggplants, as they have a sweeter and less spongy flesh and a thinner skin than the conventional purple ones.
2 eggplants, thinly lengthway sliced (0.5 cm)
2 tbsp extra virgin olive oil
100 gr ham (prosciutto cotto)
30 gr grated Parmigiano Reggiano or Grana Padano cheese
some slices of Parmigiano Reggiano or Grana Padano cheese
tomato sauce (the recipe in cooking basic page)
salt and pepper to taste
some basil leaves
Place the eggplants on a lightly oiled grill pan and drizzle with olive oil and salt and pepper. Grill the eggplants until they are soft and the edges begin to go golden. Remove from the pan and let it cool.
Spread 1 slice of ham, some Parmesan slices, the basil in each eggplant slice, roll them up and close with a toothpick. Place the rolls on a lightly oiled baking tray, spread the tomato sauce on the top, drizzle with grated Parmesan. Grill in the oven until they begin to go golden and crispy on top.