How to Make Roasted Eggplant Parmesan Ham And Three Cheese Lasagna Sandwiches

Eggplant is one of those beloved vegetables that can be used in endless ways to satisfy almost everyone. Italians are notorious for using eggplant in the most creative and delicious ways. This recipe is one of many I will be sharing to bring this wonderful versatile, healthy vegetable to your dinner table a little more often.

Building your quality kitchen items and keeping them on hand at all times will make cooking and preparing food so much quicker and easier. For this dish you will want to use quality cooking trays and parchment paper.

In Italy eggplant is prepared, served and eaten in so many delicious way. They grow everywhere and are a fabulous hardy, satisfying meat replacement. The diversity of eggplant is endless and our grandmothers found endless ways to make their families happy with these dark purple beauties of abundance. Inexpensive jewels of the mediterranean are adored for their versatility. In this recipe I feature a tasty way to turn eggplant into Broiled cheesy sandwiches with, my homemade red sauce, ham and three cheese filling. I like using three Italian cheeses and Italian ham we call Procciutto cotto if you can get ahold of Italian ham it would be well worth it to try it.

Endless flavors come together in this eye catching one dish wonder. Starting with sliced roasted eggplant, a touch of red sauce, Italian ham and provolone cheese, shredded mozzarella and grated parmesan cheese in stacking layers. Not only is it easy as 1 2 3 but it’s a huge crowd pleaser.

In this recipe I feature a tasty way to turn eggplant into Broiled cheesy sandwiches with, my homemade red sauce, ham and three cheese filling. I like using three Italian cheeses and Italian ham we call Procciutto cotto if you can get a hold of Italian ham it would be well worth it to try it. Take a look here to see my Italian ham favorites

• 2 eggplant sliced thick
• red sauce
• provolone cheese sliced chunchy
• mozzarella cheese shredded
• parmesan cheese grated
• olive oil

I believe in finding the freshest, quality ingredients whenever possible. Italian Mediterranean cooking has a reputation for being outstanding for a reason. Time and time again Italians emphasize the importance of high quality ingredients at its freshest. What goes in is what you get out.

When purchasing your eggplant you want to be sure it is firm to the touch and no dents or bruises on the skin. The color should be a deep dark purple color and for this recipe it is helpful of you find eggplant that are longer as opposed to rounder. They will be cut long ways creating longer slices. The slices should be on the thicker side, as they will be roasted first in the oven and we want them to maintain their shape and not fall apart before assembling.

Another great switch up is instead of layering with ham and provolone cheese, use a red sauce ground meat italian filling. Easy to make, just saute an onion with a little of olive oil, salt, pepper and 1lb ground meat. Cook until brown and add red tomato sauce puree. Stir and let simmer. Add some fresh herbs like basil and a pinch of oregano. This will be a delicious alternative to try anytime. This dish also freezes great in individual containers to be used for lunches or busy week days when time is not on your side. Plan ahead and have plenty of these on hand in the freezer.