Summary

Ingredients

• 2 large eggplant (s)
• salt
• 0.5 ½ cup olive oil
• 2 onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 100 g ham, raw, cut into small cubes
• 1 small Can (s) tomato (s), peeled
• 0.5 ½ cup breadcrumbs
• 1 bunch parsley, finely chopped
• 0.5 teaspoon ½ salt
• pepper
• 1 cup parmesan cheese, grated

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Instructions

1. Halve the aubergines and blanch them in salted water for 10 minutes, remove and drain well.
2. Heat the oil in a saucepan, sweat the onions and garlic in it until translucent. Add the ham and sweat for a moment. Pass the tomatoes through a sieve to the onions and simmer until a thick sauce is formed. Remove from the fire and stir in the breadcrumbs.
3. Mix the parsley into the mixture and season with salt and pepper.
4. Pour the mixture into the aubergine halves, sprinkle with the grated cheese and bake in the oven or under the grill.