Start by cutting the
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 (as needed)
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 slices)
and a piece of
Gruyère Cheese (8 pieces)
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
Eggs (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.