Start by cutting the Eggplant (1) vertically in 1-centimeter slices.
On a baking tray, lay out the eggplant slices and season with Salt (to taste). Let them sit for around 20 minutes so the salt can draw out the moisture.
Use a paper towel to pat dry the excess moisture on the eggplant slices. Next, heat a little Olive Oil (to taste) in a pan and fry the eggplant slices.
Once the eggplant is cooked and soft, remove from the pan. Lay out the slices and place a slice of Serrano Ham (4 slice) and a piece of Gruyère Cheese (8 piece) at the end nearest to you. Make sure to leave a section of the eggplant clear so the roll will close properly.
Roll the slices tightly and use wooden skewers to hold together. Dip and cover in All-Purpose Flour (to taste) and then dip and cover in Egg (to taste). Then, in a large pot filled with hot oil, deep fry the stuffed rolls.
As they become golden brown in color, remove and place on a plate with paper towel to absorb the excess oil.