1cupcubed block Mozzarella cheeseor some other hard cheese
3tablespoonssliced fresh basil
3tablespoonsgrated Parmigiano Reggiano
Salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit.
Wash the eggplant(s) and cut into chunks.
In a large cast iron or a non-stick skillet heat the olive oil over medium-high heat. Add the garlic and sauté on medium heat until fragrant, about 1 minute. Add eggplant and stir until they have absorbed the oil.
Reduce the heat, cover and simmer until eggplant is soft, about 10 minutes. Remove from heat; add ham, cheese, basil, 2 tablespoons breadcrumbs, and 2 tablespoon Parmigiano Reggiano. Season with salt and pepper to taste.
Beat the egg with a pinch of salt. Pour over eggplant mixture and fold gently to combine all ingredients.
Grease a casserole dish and sprinkle with 1 tablespoon breadcrumbs. Transfer eggplant mixture to the dish. Mix remaining 1 tablespoon Parmigiano Reggiano and breadcrumbs and sprinkle on top of the eggplant mixture. Drizzle with olive oil and bake for 40-45 minutes or until golden brown.
Let stand 15 minutes before serving. Enjoy!
~ Free Tip ~You can use dried basil instead of fresh but reduce to 1 tablespoon or substitute with mint leaves if you prefer.