Stuffed Eggplant Rolls with Puff Pastry

Method

1. Preheat the oven to 200°C (static).
2. Slice the eggplants lengthwise into thin strips. Brush with olive oil and season with salt.
3. Bake the eggplant slices for 20 minutes.
4. Steam the potatoes until tender, then mash them. Add olive oil, salt, parsley, and grated parmesan cheese. Mix well.
5. On each baked eggplant slice, spread a layer of the potato mixture. Place a slice of mozzarella and a slice of cooked ham on top. Roll up tightly.
6. Place the rolls in the refrigerator for 30 minutes.
7. Roll out the puff pastry and cut into rectangles or strips to wrap each roll.
8. Wrap each eggplant roll in puff pastry. Place on a baking tray.
9. Brush the pastry with a mixture of egg yolk and milk. Sprinkle with sesame seeds.
10. Bake in the preheated oven at 200°C for 30 minutes, until golden.
11. Decorate as desired and serve.