To make eggplant rollatini, fry sliced eggplants for three minutes per side or roast in the oven, and prepare the filling by combining fresh ricotta, grated Parmesan cheese, mozzarella and egg in a bowl. Mix in salt and pepper. After draining the eggplant slices with paper towels and cooling for 10 minutes, add the cheese mixture on every slice, top with ham, and roll. Arrange rolled eggplants on a tomato-sauce coated baking dish, and bake for 20 minutes.
Pour olive oil on a large skillet when frying the sliced eggplants. If roasting the eggplants in the oven, brush each slice with olive oil, arrange on a baking sheet, and set the oven to 400 degrees. Flip the eggplants after 10 minutes, and remove from the oven after 20 minutes.
The filling consists of 2 cups fresh ricotta, 1 egg white, 1/2 cup fresh shredded mozzarella and 3 tablespoons grated Parmesan cheese along with salt and pepper. Drain and cool after frying the eggplants, and roll them with 2 tablespoons ricotta cheese mixture as filling and ham as a topping.
Preheat the oven to 400 degrees. After spreading tomato sauce on the bottom of a deep pan and filling the pan with eggplant rolls, add sauce atop the rolls, and sprinkle grated cheese. Place mozzarella cheese on every rollatini. Remove from the oven once the cheese melts and bubbles appear.