I essentially stole this recipe from my dining room manager about a dozen years ago. She, from Napoli, and I love anything with tomato sauce.

Although I’m not a big eggplant fan, this recipe is spot on; the dry salt brine removes some of the moisture and most of the bitterness, so I like it too. I usually serve this with a simple pasta on the side. Something with olive oil, garlic and pepperoncino. Follow me on Instagram@robertrabine.

Pre-heat your oven to 375 degrees. Cut the top and bottom off the eggplants. Slice each eggplant lengthwise into 4-5 slices.

Sprinkle both sides of each slice with Kosher salt and lay the slices out on a wire rack set over a sheet pan. Let the moisture drain from the eggplant slices for 20 minutes or so. Rinse them off under running water, dry them with paper towels and set them aside. Heat a grill pan or your propane grill to low and spray it with cooking spray.

Grill each eggplant slice on low for 4 minutes per side to soften and set them aside back on the wire rack to cool. Mix the ricotta, pesto, eggs, ½ cup mozzarella and a handful of Parmesan in a large bowl. Spray a 9-by-7-inch baking pan with cooking spray and spoon in a small amount of marinara sauce.

Lay out a slice of eggplant on a cutting board and top it with a piece of ham. Add a tablespoon of the cheese mixture at one end and roll it up. Place it in the baking dish, seam side down and repeat the process with the rest of the eggplant slices.

Top each slice with marinara sauce and a sprinkle of Parmesan. Cover and bake for 15 minutes. Remove the foil, top with the remaining mozzarella and bake for another 15 minutes or so, until bubbly. Let the eggplant rest 5 minutes before serving. Serves 4-6.

Connecticut Media Group