6 ounces of Ricotta cheese
1 clove minced garlic
2 tablespoons of parsley
2 ounces of minced, smoked ham
1 egg yolk
1 teaspoon of mixed herbs

Cut eggplants into 1/4 inch thick disks. Dip in egg wash (egg, milk, chopped parsley, Parmesan cheese, salt, pepper, basil). Pan fry in olive oil until light golden brown on both sides. Let drain on paper towel. Take on disk of eggplant, add dollop of filling, then slice of smoked ham. Top with marinara sauce and slices of Romano and Provolone cheese. Bake at 400ºF. until golden brown.