Parma Eggplant (Aubergine)

1. 1

   Preheat oven to 350 degrees.

2. 2

   If the eggplants are fresh slice them into 3/4 inch slices, unpeeled.

3. 3

   If not so fresh peel and then slice.

4. 4

   Sprinkle the slices with salt and place on 3 layers of paper towels.

5. 5

   Let stand for 3 hours.

6. 6

   Remove from wet towels and pat dry.

7. 7

   Heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it.

8. 8

   Add a few slices of the eggplant and cook to nicely browned on both sides.

9. 9

   Repeat until done and add more oil as needed.

10. 10

    Let the cooked eggplant drain on more paper towels.

11. 11

    In a medium sized casserole dish make a layer on the bottom with 1/2 of the eggplant, then 1/2 of the ham, 1/2 of the peppers, 1/2 of the oregano, 1/2 of the parmesan and 1/2 of the sauce.

12. 12

    Salt and pepper lightly and repeat layers.

13. 13

    Bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.