Wash and dry 650 g aubergines, then slice them lengthwise about 1 cm thick.
Place the aubergine slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with fine sea salt and black pepper (ground).
Bake in a preheated oven at 210°C for 10 minutes.
In a small saucepan pour a drizzle of olive oil and add 1 clove garlic (whole).
Pour in 400 g tomato purée, season with fine sea salt, and flavor with basil.
Bring to a boil, lower the heat, and cook for about 20 minutes.
Once the aubergines slices are cooked, roll each of them tightly with a slice of 225 g smoked scamorza and a slice of 225 g cooked ham.
In a baking dish spread 2-3 tablespoons of tomato sauce, then place the aubergine rolls side by side. Cover with the remaining sauce.
Bake for 20 minutes at 210°C.
Serve the eggplant rolls hot and melty.