1 hour and 10 minutes

baked ham, 7 oz
mozzarella, 7 oz
grated Parmigiano Reggiano, 5,3 oz
tomato puree, 17,6 oz
flour, 1 cup
large aubergines, 3
eggs, 2
red onions, 1
fresh basil, 1 bouquet
olive oil for frying, to taste
salt, to taste
pepper, to taste


Wash, remove the stalks from the eggplants, slice them up into 0.5-0.6 cm thick slices, and put to drain on a colander. Sprinkle with salt and leave for half an hour.
Peel onions before sautéing in a pan, then add the tomato puree, salt and pepper. Cook for 15 minutes and add some chopped basil leaves.
Wash and dry the eggplants, put the slices before in the flour and then in beaten eggs. Place into hot (170°C) oil into a fryer and fry until brown on all sides. Place on paper towel to drain.
On a type dish (10×20 cm), put in a small layer of tomato puree, then a single layer of eggplant, cover with a handful of Parmigiano Reggiano, and continue with a layer of baked ham, a layer of mozzarella. Repeat these layers until you’ve used all the ingredients, finish with a spoon of olive oil before placing the dish into hot (180°C) static oven for 15-20 minutes.

Thanks to Cooking Elena.