Parma Eggplant (aubergine)

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 if the eggplants are fresh slice them into 3/4 inch slices, unpeeled.
• 3 if not so fresh peel and then slice.
• 4 sprinkle the slices with salt and place on 3 layers of paper towels.
• 5 let stand for 3 hours.
• 6 remove from wet towels and pat dry.
• 7 heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it.
• 8 add a few slices of the eggplant and cook to nicely browned on both sides.
• 9 repeat until done and add more oil as needed.
• 10 let the cooked eggplant drain on more paper towels.
• 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 salt and pepper lightly and repeat layers.
• 13 bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.