Parma Eggplant (Aubergine)

Recipe by Diana Adcock
READY IN: 1hr 20mins




  • 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.