Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Parmigiana di Melanzane con Provola Dolce, Prosciutto Cotto e Parmigiano Grattugiato al Forno

Baked Eggplant Parmigiana with Mild Provola, Cooked Ham, and Grated Parmesan

Name: Baked Eggplant Parmigiana with Mild Provola, Cooked Ham, and Grated Parmesan
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 6 large eggplants; 7 oz mild provola cheese (about 200 grams); 3 1/2 oz grated Parmesan cheese (about 100 grams)

Fabio Del Buono @FabioMasterChef

Paola

Baked Eggplant Parmigiana with Mild Provola, Cooked Ham, and Grated Parmesan

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour

Serves 4 servings

6large eggplants
7 ozmild provola cheese (about 200 grams)
7 oz cooked ham (about 200 grams)
3 1/2 ozgrated Parmesan cheese (about 100 grams)
Extra virgin olive oil, as needed
Salt, as needed

Saved

Steps

1 hour

1

Preheat the oven to 400°F (200°C).
2

Wash and trim the eggplants, then slice them lengthwise and set aside.
3

Pour some extra virgin olive oil into a small bowl.
4

Slice the mild provola cheese and set aside.
5

Using a silicone brush, dip it into the olive oil and thoroughly grease the entire surface of the baking dish.
6

Arrange a layer of eggplant slices, season with salt, sprinkle with grated Parmesan, add cooked ham, and top with provola cheese.
7

Cover with more eggplant slices and repeat the process until all the ingredients are used.
8

For the final layer, brush the eggplant slices with olive oil, sprinkle with grated Parmesan, and bake for about 20 minutes at 340°F (170°C).
9

After baking, turn off the oven and, using oven mitts, carefully remove the baking dish and place it on the countertop.
10

Let it rest for a few minutes, then plate and serve.