- 2 large eggplants
- 4 sandwiches raffemi
- a clove of garlic
- basil or parsley q.b.
- salt and pepper q.b.
- oil for frying q.b.
- 30 g parmesan cheese
- 100 g cooked ham
- 100 of provolone or mozzarella
Wash and peel the eggplant, slice them and put them in salt for about 40 minutes. Now squeeze to remove water from vegetation
Fry the eggplant and place on absorbent paper.
Grate the sandwiches, add to crumbs salt, pepper, parmesan cheese, garlic and basil finely chopped.
Pour into a pan a little olive oil, make a layer of crumb topped, one eggplant, one of ham and provolone, superimpose another layer of eggplant and finally finished with the seasoned crumbs.
Fry the cake as if it were an omelette, from both sides. Serve warm or cold.