Made some eggplant rollatini last night, recipe advice coutesy of my father. Thought it was pretty great, if I do say so myself.

Start with a whole eggplant. Peel and cut lengthwise, into thin strips. One eggplant provides about 10 strips.

Fry the strips in hot oil. This takes a ton of EVOO. Seriously, I’ve never seen anything like that. Those suckers were absorbing oil faster than a Cadillac Escalade. Leave the strips in until they are golden brown, should be soft enough to eat but before they start falling apart.

Spread ricotta cheese on each of the strips. Top with a layer of ham and then spinich (which I sauteed first). Then roll the strips up like a wrap. Put a few rolls into individual dishes and cover in marinara (I used storebought, yes I know bordering on cheating.

Bake for half an hour; sprinkle with parm and serve.

Only flaw was a problem I frequently suffer from: major ingredient loss. No one could even taste the ham! What a waste of a perfectly good pig.