Baked Eggplant with Tomato, Mozzarella, and Ham

1Preheat the oven to 400°F (200°C).

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

3Drizzle olive oil (¼ cup) over the eggplant slices, ensuring they are well coated. Season with salt and pepper.

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

5While the eggplant is baking, prepare the tomato sauce. Dice the ripe tomatoes (4) into small cubes.

6In a saucepan, heat 2 tablespoons of olive oil (¼ cup) over medium heat. Add the diced tomatoes and cook until they soften, about 5 minutes.

7Add the dried oregano (1 teaspoon), dried basil (1 teaspoon), dried thyme (1 teaspoon), and garlic powder (½ teaspoon) to the saucepan. Stir well to combine. Season with salt and pepper to taste.

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

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

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

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

12Once the cheese is melted, remove the baked eggplants (2 large) from the oven.

13Garnish with fresh basil leaves and drizzle with extra virgin olive oil (¼ cup).

14Serve hot and enjoy!