1 1/2 cups tomato sauce
1 eggplant (large, cut lengthwise into 8 thin slices)
8 slices ham
150 gr ricotta cheese
60 gr parmesan cheese, grated
100 gr mozzarella cheese, grated
Preheat oven to 180C. Spread 1 cup tomato sauce inside a deep baking dish. Place eggplant slices on a clean work surface. Top each with ham. Combine, in a bowl, ricotta, and parmesan. Season and then distribute the cheese mix between eggplants. Roll up firmly to enclose and arrange in a single layer in prepared dish. Top with remaining tomato sauce. Sprinkle with mozzarella and bake for 25-30 mins, until golden and the eggplants are tender.