"Berinzila" (Eggplant And Ham) - cooking recipe

Ingredients

2 medium eggplants
garlic salt
1 onion, chopped
1 tablespoon butter or 1 tablespoon oil
2 cups cooked ham, cut in cubes
1/3 cup white wine
2 tomatoes, chopped
2 tablespoons butter or 2 tablespoons oil
flour
parmesan cheese

Preparation

Preheat oven to 350 dg.
Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels.
Saute onion in 1 T butter or oil, add ham and wine, and cook until wine nearly evaporates. Add tomatoes and simmer 10 minutes.
Meanwhile, pat eggplant dry, dust with flour and fry in 2 T butter or oil until golden. Drain.
Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc. in greased casserole dish and cover with Parmesan cheese.
Bake at 350 dg. for 30 minutes.