Heat 1 tablespoon of olive oil in a griddle or frying pan over medium heat.

Add a single layer of thinly sliced eggplant and zucchini to the hot pan.

Cook the vegetables until the underside is golden brown, approximately 2-3 minutes.

Turn the vegetable slices over and cook the other side until golden brown, approximately 2-3 minutes.

Remove the cooked vegetables from the pan and set aside to cool.

Repeat the cooking process with the remaining vegetable slices, adding more oil as needed.

Once the vegetable slices are cool enough to handle, spread a thin layer of ricotta cheese over one side of each slice.

On half of the slices, arrange a small amount of prosciutto on top of the ricotta cheese.

Season the prosciutto-topped slices with fresh ground black pepper to taste.

On the remaining slices, spread a thin layer of pesto sauce on top of the ricotta cheese.

Top the pesto-covered slices with a few torn arugula leaves.

Carefully roll up each slice, enclosing the filling inside.

Arrange the rolled vegetables on a bed of fresh arugula leaves.

Sprinkle parmesan cheese shavings over the top of the rolls.

Drizzle the remaining 1 tablespoon of olive oil over the rolls.

Add extra seasoning (salt and pepper) to taste, if desired.

Serve immediately or chill for later.