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1
Heat oven to 375 degrees.
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2
Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches.
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3
Snip off any stems from the eggplants but keep the leaves on.
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4
Quarter the eggplants vertically and place them skin side down in the baking dish.
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5
Brush the cut sides with oil, about a tablespoon.
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6
Season with salt and pepper.
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7
Place in the oven and bake 30 minutes.
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8
Remove from the oven, but keep oven on.
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9
Place the eggplant quarters on a cutting board.
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10
Use a sharp knife to cut away the flesh, quite close to the skin.
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11
Dice the flesh, then chop it fine, by hand or in a food processor.
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12
But don't let it become a puree.
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13
Heat 1 tablespoon of the oil in a heavy skillet.
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14
Add the ham and saute on medium until it barely starts to brown.
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15
Add the garlic and oregano, saute another 30 seconds, then add the tomatoes.
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16
Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes.
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17
Stir in the eggplant.
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18
Season with salt, black pepper and Espelette.
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19
Stir in 1/2 tablespoon of the remaining oil.
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20
Top the eggplant skins with this mixture, mounding it up a bit.
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21
Return eggplants to the baking dish.
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22
Top each with the cheese and drizzle with remaining oil.
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23
Bake 20 minutes, until eggplants start to sizzle and cheese has softened it wont melt.
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24
Serve at once or let cool and serve at room temperature.
