1. Preheat oven to 200 degrees 
2. Peel eggplant and cut into 5mm pieces.
3. Lay on a board and lightly salt both sides. Set aside for 10-15 minutes (this draws out any bitter juices.
4. Using a paper towel pat each piece dry.
5. Place on a baking tray, drizzle with olive oil and bake for 15 minutes.
6. If making your own tomato sauce, finely dice the onion and crush the garlic.
7. Add olive oil and the onion and garlic. Season with a pinch of salt and sauté until aromatic (for a few minutes). 
8. Add the tomatoes, season with salt. Bring to the bubble and lower to a simmer for 15 minutes. 
9. In a small tray, add a few spoonfuls of the tomato sauce and spread it out. 
10. When the eggplant is cooked, lay over the sauce, top with a piece of ham, a spread of ricotta, a few pieces of bocconcini and a basil leaf. Roll the eggplant and repeat the process until you have used up all the eggplant pieces.
11. Spoon tomato sauce over each eggplant and top each piece with a few bocconcini pieces and basil leaves.
12. Place tray back in the oven and cook for 15 minutes or until the cheese melts.
13. Serve immediately 

CHEF NOTE: To speed up the process, prep your cooked eggplant and tomato sauce in advance. Use the remainder of the tomato sauce for homemade pizzas, to add on a toastie or mix through some rice or pasta.