1To make the vinaigrette: Whisk the lemon juice, thyme, and rosemary in a small bowl. Gradually whisk in the oil. Season to taste with salt and pepper. Cover and store at room temperature for up to 4 hours.
2Using a thin sharp knife, trim o and discard the rounded “shoulders” of each eggplant, as they are too small to roll properly. Cut the remaining eggplants lengthwise into 12 slices about 1∕3 inch thick. Heat the canola oil in a large skillet over high heat until it is hot but not smoking. In batches, add the eggplant and cook, turning once, until pliable and lightly browned, about 2 min- utes. Add more oil to the skillet, as needed, being sure to heat it well before adding the eggplant. Transfer eggplant slices to a paper-towel-lined baking sheet or platter. Let the eggplant cool, turn- ing it to drain on both sides. 21
3Position a rack in the center of the oven and preheat the oven to 375°F. Lightly oil a rimmed baking sheet.
4Mix the cheese and parsley in a medium bowl. Knead and press the mixture in your hand to make 12 equal logs (they will fall apart a little, but don’t worry). Place a piece of ham on the wider end of each eggplant slice, and top with a cheese log. Starting at the covered end, roll up each egg- plant slice to enclose the lling. Arrange the rolls, seam side down, on the baking sheet. Season with salt and pepper. ( e eggplant rolls can be covered and kept at room temperature for up to 2 hours.)
5Bake until the cheese begins to melt out of the rolls and the eggplant is tender, about 15 minutes. Remove from the oven.
6Position the broiler rack about 6 inches from the source of heat and preheat the broiler on high. Broil the eggplant until they are lightly browned, 1 or 2 minutes. Remove from the broiler and let cool slightly.
7Toss the arugula with the lemon vinaigrette in a large bowl. Divide the arugula salad among 4 to 6 dinner plates and top each one with an equal number of rolls. Sprinkle with the parsley and serve immediately.