For this recipe you will need to line to cook the mezzalune for 4 minutes in boiling water, then drain and cool. Next, place the eggs into a large bowl and beat. Break in the ricotta and add in the Parmigiano, parsley and basil, mezzalune and the sliced grilled aubergine. Season well with salt and pepper and mix together well. Heat the oil in a large frying pan and tip in half of the mixture. Lay over the serrano ham and cover with the remaining mixture. Cook for 4-5 minutes to start cooking the frittata then transfer the pan to the oven or grill and continue to cook. This dish can be served either hot or cold. To serve, cover the top of the frittata with rocket leaves and cut into portions.