2 medium Florida eggplants

Homemade tomato sauce (or premade)

8 oz ricotta cheese

1⁄2 oz prosciutto ham, diced

2 oz grated parmesan

3 oz shredded mozzarella

Olive oil

1 pinch nutmeg, to taste

Kosher salt and fresh ground pepper, to taste

 

Slice eggplant lengthwise (approximately 1⁄2-inch thick). Brush lightly with olive oil and season with salt and pepper. Bake eggplant on a cookie sheet in a 375-degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool. Mix all ingredients (except the eggplant) in a bowl until they are completely combined. Place approximately 1 oz. of filling on each slice of eggplant and roll lengthwise. Secure with toothpick, if desired. Place rolls in a baking dish and top with sauce. Bake completed dish in oven for about 10 minutes, or until heated through. Serve warm with extra grated cheese on top.