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1.
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Heat the butter and add in the onions and garlic.
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Cook, stirring, till onions are wilted, about 5 min.
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Add in the mushrooms, lemon juice, salt, pepper, parsley, thyme, and basil.
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Cook over relatively high heat, stirring frequently, till the liquid has almost completely evaporated, 8 to 10 min.
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2.
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Add in the ham and cook, stirring, about 4 min.
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Add in 6 Tablespoons bread crumbs and 3 Tablespoons Parmesan cheese.
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3.
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Trim off the ends and cut each aubergine into 1/2 inch slices.
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You should have about 16 slices.
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4.
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Pour the flour into a baking dish and add in salt and pepper to taste.
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Dredge the aubergine slices in the flour mix on both sides, shaking off the excess.
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5.
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Heat about 1/4 c. oil in a large heavy skillet and add in as many aubergine slices as the skillet will hold.
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Cook till golden on one side, 1 1/2 to 2 min, adding more oil, little by little.
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The point is to add in as much oil as necessary but as little as possible.
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Turn the slices, cook till golden brown on which side, and drain on paper towels.
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Continue adding aubergine slices and oil as necessary till all the slices have been cooked on both sides.
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The total cooking time for all slices should be about 15 min.
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6.
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Select a rectangular, square, or possibly oval baking dish.
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(A No.
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6 Pyrex glass dish which measures 11 3/4 X 7 1/2 X 1 3/4 inches works well.)
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Arrange the smaller slices of aubergine, sides touching, on the bottom of the dish.
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Spoon the filling in the center, spreading it out but not quite to the edges and mounding it in the center.
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Cover with the remaining aubergine slices, overlapping as necessary.
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7.
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Blend the remaining bread crumbs and cheese and sprinkle over all.
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8.
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When ready to cook, preheat oven to 400 degrees.
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9.
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Place the dish in the oven and bake 35 to 40 min.
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Remove the dish and pour off the fat which will have accumulated on top and around the edges.
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Let cold slightly.
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10.
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Serve with tomato sauce.
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* Tomato sauce:2 Tablespoons butter, 1 1/2 Tablespoons finely minced onion, 1/2 t finely chopped garlic, 2 c canned tomatoes which have been blended or possibly sieved, 1/4 bay leaf, salt to taste, pepper to taste.
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Heat 1 Tablespoons butter in a saucepan and add in the onion and garlic, stirring.
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When the onion is wilted, add in the tomatoes, bay leaf, salt, and pepper.
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Cook, stirring occasionally, about 30 min.
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Swirl in the remaining 1 Tablespoons butter and serve warm.
