1: Slice the eggplants and grill or fry them until soft.
2: Prepare the filling by mixing prosciutto, edamer, breadcrumbs, and Parmigiano.
3: Roll the eggplant slices with the filling and secure with a toothpick.
4: Coat the rolls in the remaining breadcrumbs and fry until golden.
5: Serve hot, optionally garnished with parsley.
