Eggplant, Ham and Cheese Pie (Abruzzo)

Appetizers

Ingredients

Eggplants - 4 large

Salt

Flour

Olive oil for deep frying

Butter

Raw Parma ham, thinly sliced - 1/4 pound

Scamorza or mozzerella cheese - 1/2 pound

Eggs -4

Slice the eggplants, sprinkle the slices with salt and leave them to drain for about 1 hour on a tilted plate or in a colander. This will rid them of their bitter juices. Wipe the slices dry and dust them with flour. Deep-fry in hot oil. When golden brown, take them out with a perforated spoon, drain well and dry on absorbant paper.

Butter a baking dish . Cover the bottom with a layer of fried eggplant slices, a layer of ham and one of cheese. Cover with another layer of eggplant slices, and continue in this manner until all the ingredients are used up, finishing with a layer of eggplants.

Melt 4 tbsps butter and pour it over the top of th dish. Bake in a moderate oven (375F) for 15 minutes. Beat the eggs with a pinch of salt and pour them over the dish. Return it to the oven for another 15-20 minutes or until cheese has melted and eggs are set.

Serves 6