For the tomato sauce, dice the onion and sauté in about 3 tablespoons of oil. Add the peeled tomatoes and cook until tender. Season with salt and pepper. Cut the melanzane lengthwise into 1/2 cm thick slices. Fry the slices in oil in a frying pan for about two minutes on each side and drain on kitchen roll. Then place two slices close to each other, cover with a slice of ham and mozzarella, season with salt and pepper. Roll them up and place them in a greased ovenproof dish. Preheat the oven to the highest temperature. Spread the tomato sauce around and a little of it evenly over the rolls. Sprinkle with parmesan cheese. Bake for about 15 to 20 minutes at 200 °C.
To serve, bring bread and a dry red wine, such as Bongeronde.
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