Wash the aubergines and cut them into 0,5 cm thick slices.
Put them inside a colander, salt them and leave to drain for 30 minutes.
In the meantime, shell the shrimps, leaving the tail, and sauté them in a pan with a trickle of extra virgin olive oil and a clove of garlic.
Keep them aside.
Drain the aubergines, heat a gridiron and grill the slices of aubergines for 1-2 minutes per side.
Cut the fiordilatte mozzarella cheese into small strips.
On each slice of aubergine, put one slice of cooked ham, some fiordilatte strips and at least 3 shrimps.
Make rolls and close them with cooking twine.
Transfer the rolls into a small casserole, add oil, black pepper, minced parsley and grill in the oven for about 5 minutes.