How to make
Wash the eggplants and cut them in half. With a sharp knife, make 3 vertical slits on each half.
Add salt and leave them to release their bitter juice (for 30 minutes). Place a piece of mozzarella, a piece of ham and a piece of tomato in the slits.
Pour the breadcrumbs into a bowl. Add the chopped parsley, crushed garlic clove, salt and olive oil.
Stir, until the breadcrumbs are well moistened.
Pour 0.9 lb (400 g) of the ground tomatoes into a baking pan. Season with crushed garlic cloves, basil, salt and olive oil.
Place the eggplant halves on the tomato sauce and cover the filling with the breadcrumbs.
Bake the stuffed eggplants at 390°F (200°C) in a preheated oven for about 35 minutes.
In a large serving dish pour a few spoonfuls of the sauce and some of the eggplants.
Serve the stuffed eggplants with mozzarella and prosciutto warm.
Enjoy!
