1/2 lb. total eggplant & spinach (chopped)
1 c. total celery & scallions (chopped)
6 tbsp. butter
1/4 c. flour
1 c. milk
2 c. half & half
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1 egg yolk
3/4 tsp. salt
1/4 tsp. pepper
1/2 lb. shredded mozzarella (2 c.)
3/4 lb. (8 thin slices) hickory smoked ham
1/2 lb. shredded (2 c.) Swiss cheese
2 tsp. horseradish
2 tsp. Dijon mustard

Peel eggplant and cut into 1/2 inch cubes. Add salt and let it rest for 30 minutes, then rinse in water and drain well.

Melt butter (3 tablespoons), add flour. Stir well. Add milk, half & half and stir until well incorporated. Cook until thickened. Then add nutmeg, cayenne, yolk, salt, freshly ground pepper, mustard and horseradish. Set aside.

Saute eggplant, spinach, celery and scallions until tender (5 minutes). Remove from heat and add mozzarella. Stir. Spoon vegetable mixture onto short side of ham slices and roll up. Arrange seam side down in baking pan.

Spoon bechamel mustard sauce over rolls, covering generously. Sprinkle with Swiss cheese. Bake 10-15 minutes at 375 degrees. Place under broiler until lightly browned. Enjoy!