Prepare The Eggplant

Peel the eggplant and then cut it into even slices.

 

Place the slices on a sheet pan with a perforated rack insert, or in a colander, and then salt both sides of each slice.

 

After about an hour, pat each slice dry between double layers of paper towel.

 

Flour both sides of the eggplant slices and save them for the next step.

 

Fry The Eggplant

Bring a sauté pan with about 1″ to 2″ of canola or vegetable oil to about 400 degrees. I like to do this step outside to prevent the house from smelling like a frying station.

Take a few slices of the flour coated eggplant and pan fry them on both sides until just GBD (Golden, Brown, and Delicious). The goal here is to par cook the eggplant, it will cook fully when in the oven.

 

Assemble The Casserole

Start by buttering the casserole bottom and sides.

 

Spread the bottom layer of the casserole with a thin layer of the bechamel.

 

Next, place the first layer of eggplant slices in the casserole.

 

Add a layer of bechamel sauce over the eggplant slices.

 

Now add a layer of the rosemary ham. If you prefer you can use sliced roasted turkey or chicken. I personally prefer the porkiness of the cooked ham.

 

At this point it is time to add the cheese layer. I use a combination of shredded mozzarella, pecorino and a blend of cheeses which includes asiago and provolone. However feel free to use any type of melting cheese you like; smoky gouda and nutty gruyere would work well here.

 

Repeat these layers until you reach the top of the casserole.

Ideally you will finish with a layer of ham followed by the bechamel and cheese. I like to use a little less shredded cheese in the top layer because I like to finish with a layer of sliced mozzarella to create a nice crust.

 

Rest and Enjoy!

As hard as this next step is, rest the casserole at least 15 minutes before slicing through and enjoying it, like all lasagnas you need to let the bubbliness subside and the layers settle.

Buon appetito!