Preheat oven to 200°C (400°F).

Wash and slice eggplants with mandoline. Cut cured ham slices in three parts.

Add a greaseproof paper on a baking tray. Put eggplant slices. Spread olive oil, rosmarin, salt and pepper.

Bake for 8 minutes. Remove from oven. Turn eggplant slices and bake for another 8 minutes.

Put one eggplant slice on top of one cured ham slice. Spread fresh cheese on top of eggplant. Roll and pick on a stick.

Put in your verrines and refrigerate.