Baked Eggplant Rolls with Ham

Preheat your oven to 200 degrees Celsius. Drizzle oil on both sides of the eggplant slices, then arrange them on a large baking tray. Bake for 15-20 minutes, flipping them halfway through until they are tender.

While the eggplant is baking, place the spinach in a colander and pour boiling water over it to wilt the leaves. Allow the spinach to cool, then squeeze out any excess moisture until it feels dry. In a mixing bowl, combine the drained spinach with ricotta cheese, a pinch of nutmeg, and a generous amount of seasoning to taste.

Next, take a slice of eggplant and layer a piece of D'Orsogna Natural Ham on top. Spoon a generous portion of the cheesy spinach mixture into the center of the eggplant slice. Fold the eggplant over the filling to form a parcel, ensuring the seam is facing down. Place the parcels in an ovenproof dish, then pour tomato sauce over them. Finish by sprinkling breadcrumbs and cheese on top.

Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and the parcels are heated through. Serve hot and enjoy!