Melanzane alla parmigiana with gammon steak


This classic layered aubergine bake is given a #JustDelicious upgrade with juicy strips of gammon steak!


2 packs Eskort Gammon Steaks, sliced

4 large aubergines, sliced lengthwise

45ml (3T) coarse salt

45ml (3T) olive oil

2 red onions, chopped

2 garlic cloves, chopped

30ml (2T) fresh sage, chopped

30ml (2T) red wine vinegar

750ml (3c) tomato purée

1 can peeled whole baby tomatoes

500ml (2c) cream cheese

500ml (2c Parmesan cheese, grated

1 handful fresh basil


  • Sprinkle the aubergine slices with coarse salt and allow to sweat for 15 minutes.
  • Heat the olive oil in a large saucepan and fry the onions, garlic and sage until glossy.
  • Pour in the red wine vinegar, tomato purée and baby tomatoes and simmer for 5 minutes.
  • Wipe the salt off the aubergine slices.
  • Add a tablespoon of cream cheese to a slice and close with another slice to form a sandwich, repeating until all the slices are used.
  • Place the aubergine sandwiches in an ovenproof dish and top with gammon steak slices.
  • Pour over the tomato sauce, top with grated Parmesan cheese and bake for 20 minutes.
  • Serve the aubergine bake garnished with fresh basil and a dollop of cream cheese.

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