Aubergine involtini with Parma ham

Name: Aubergine involtini with Parma ham
Prep time: 15 min
Cook time: 25 min
Yield: 2-4 people
Ingredients: 200 g Mutti passata; 2 small aubergines; 150 g Parma ham; 1 tsp lemon zest; 2 tbsp grated parmesan; 1-2 tbsp dried oregano; salt and pepper

200 g Mutti passata
2 small aubergines
150 g Parma ham
1 tsp lemon zest
2 tbsp grated parmesan
1-2 tbsp dried oregano
salt and pepper

Method

Preheat the oven to 180˚C gas 6.
Prepare aubergines by trimming the edges, then cut into 5mm slices lengthways. Drizzle both sides of each slice with some oil and season.
Heat a griddle pan over a high heat until very hot and cook the aubergines for 2-5 minutes on each side until char lines appear. Put on a plate and set aside.
Remove the Parma from the packaging and place one slice on top of each of the aubergine slices. Then roll each slice together so that the Parma ham is on the inside.
Pour the Mutti Passata onto a baking dish and place all of the aubergine and Parma ham rolls on top making sure that they are half-coated in the sauce.
In a separate bowl using your hands, mix together the topping ingredients and sprinkle over the top of the aubergine and Parma ham rolls.
Bake for 10-15 minutes until the top is golden and the sauce is bubbling.