First wash and dry the eggplant, then remove the stalk and cut them lengthwise to obtain 12 slices about 2 mm thick.

 

Place the eggplants slices on a baking tray lined with greaseproof paper and bake in a preheated oven at 170°C for 10 minutes.

 

Meanwhile, heat the oil in a saucepan, add the tomato puree and let it cook over medium heat for 10 minutes, stirring occasionally, then season the sauce with salt and pepper. Cut the caciocavallo cheese into slices, possibly of the same thickness as those of the eggplant ones.

 

Now you can start to assemble the rolls: place an eggplant slice on the cutting board, add a slice of cooked ham on top of it and then add a couple of slices of caciocavallo, then roll. Continue until you finish the ingredients.

 

Place the rolls on a baking tray and sprinkle them with the tomato sauce you prepared earlier. As a final touch, sprinkle some grated caciocavallo cheese.

 

Bake the rolls in a preheated static oven at 180°C for 7 minutes, then turn on the grill on at 240°C and cook for another 3 minutes.