PARMA EGGPLANT (AUBERGINE)

Parma Eggplant (Aubergine) image

Provided by Diana Adcock

Categories Ham

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 medium eggplants
salt
3/4 cup olive oil
12 slices parma ham
3 sweet bell peppers, roasted, peeled, seeded and sliced
2 -3 tablespoons minced fresh oregano leaves
1 cup freshly ground parmesan cheese
fresh ground black pepper
2 cups fresh tomato sauce

Steps:

Preheat oven to 350 degrees.
If the eggplants are fresh slice them into 3/4 inch slices, unpeeled.
If not so fresh peel and then slice.
Sprinkle the slices with salt and place on 3 layers of paper towels.
Let stand for 3 hours.
Remove from wet towels and pat dry.
Heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it.
Add a few slices of the eggplant and cook to nicely browned on both sides.
Repeat until done and add more oil as needed.
Let the cooked eggplant drain on more paper towels.
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.
Salt and pepper lightly and repeat layers.
Bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.