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Slice the eggplants and lightly salt them. Let sit for 10 minutes, then pat dry.
Fry the eggplant slices in a bit of vegetable oil until golden and set aside.
In a skillet, sauté the onion, garlic, mushrooms, and red bell pepper until soft. Add the ham and cook for 2 more minutes.
In a large bowl, whisk the eggs with milk, salt, pepper, and baking powder.
Stir in the flour gradually to form a smooth batter.
Add the sautéed vegetables and ham to the batter along with grated Parmesan.
Grease a baking dish and layer some eggplant slices at the bottom. Pour the batter on top.
Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until golden and firm.
Let cool slightly before slicing.
Serving and Storage Tips
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