Baked Eggplant with Tomato, Mozzarella, and Ham

1.Preheat the oven to 400°F (200°C).

2.Slice the eggplants into 1/2-inch thick rounds. Place the slices on a baking sheet lined with parchment paper.

3.Drizzle olive oil over the eggplant slices, ensuring they are well coated. Season with salt and pepper.

4.Bake the eggplant slices in the preheated oven for 15-20 minutes, or until they are tender and slightly golden.

5.While the eggplant is baking, prepare the tomato sauce. Dice the ripe tomatoes into small cubes.

6.In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced tomatoes and cook until they soften, about 5 minutes.

7.Add the dried oregano, dried basil, dried thyme, and garlic powder to the saucepan. Stir well to combine. Season with salt and pepper to taste.

8.Reduce the heat to low and let the tomato sauce simmer for 10-15 minutes, allowing the flavors to meld together.

9.Remove the eggplant slices from the oven and top each slice with a spoonful of tomato sauce.

10.Place a slice of ham on top of the sauce, followed by a slice of mozzarella cheese.

11.Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

12.Once the cheese is melted, remove the baked eggplants from the oven.

13.Garnish with fresh basil leaves and drizzle with extra virgin olive oil.

14.Serve hot and enjoy!