Eggplant Parmesan

First, wash and dry the eggplants thoroughly. Cut them into slices about half a cm thick and place them in a bowl.

Sprinkle with salt and let them drain for about an hour.

In the meantime, prepare the sauce that will dress our parmesan. In a saucepan, sauté the olive oil with the garlic clove.

Add the tomato puree, salt, and some chopped basil leaves.

Dilute the puree with about 250 ml of water, stir, cover with a lid, and let it cook for 20 minutes. Turn off the heat and set aside.

Now, rinse the eggplants under running water and squeeze them well.

In a bowl, break the eggs. In another bowl, pour the flour needed for breading.

Flour the eggplants, dip them in the eggs, and flour them again.

Fry our eggplants in a pan with hot seed oil. Brown them on both sides, drain, and dry them on a paper towel.

Now assemble our parmesan. Spread some sauce on the surface of a non-stick baking dish.

Place our eggplants on the sauce, covering the entire surface.

Make a layer with the cooked ham, grate our scamorza, and add the grated parmesan.

Add the sauce and start again with the layer of eggplants, ham, scamorza, parmesan, and sauce until the ingredients are used up or the edge of the dish is reached.

Finish the last layer with sauce and plenty of parmesan.

Bake in a preheated oven at 200 degrees for about 30/35 minutes; until a nice crust forms.