Wash and slice the eggplants into 1/2-inch (about 1 cm) thick rounds;

Set out 3 plates: put the flour on a flat plate, the breadcrumbs (seasoned with salt, pepper, etc. as you like) on another flat plate, and beat the 3 eggs with salt and pepper in a shallow bowl;

Bread the eggplant slices by coating them in flour, dipping them in the beaten eggs, and then covering them with breadcrumbs;

Cook the breaded eggplant slices on a grill pan with a little olive oil. Salt them after cooking;

Make the sauce in a small saucepan by heating the tomato purée and seasoning it with salt, pepper, oregano, garlic powder, etc. to taste;

Prepare a deep baking dish (preferably glass) and spread a thin layer of sauce and grated Parmesan on the bottom;

Arrange the first layer of eggplant slices in the dish;

Top the eggplant with a few slices of cooked ham, then spoon over some tomato sauce and sprinkle with Parmesan;

Repeat the layers until all the eggplant is used;

Pour the remaining sauce over the top layer of eggplant and add plenty of Parmesan;

Bake at 400°F (200°C) in a convection oven for about 45 minutes, until a golden crust forms on top;

Serve warm or at room temperature;