With the arrival of summer, fresh eggplants become the undisputed stars of Apulian kitchens, offering dishes rich in color and flavor. The eggplant flan is a great example of how a simple ingredient can transform into a delight for the palate. The baking technique allows the flavors of the layers of eggplants, cooked ham, and mozzarella to blend together, creating a creamy and enveloping texture. This dish, perfect for a family lunch or as an appetizer during a dinner with friends, is a true tribute to the culinary tradition of Puglia, where the freshness of the ingredients is always at the forefront. Eggplants, rich in antioxidants and with a delicate flavor, pair beautifully with the strong taste of Parmesan, while fresh tomatoes add a touch of acidity that perfectly balances everything. Preparing an eggplant flan means bringing a piece of Puglia to the table, capable of making both young and old happy.

Slice the eggplants and after oiling a baking dish, distribute them evenly to form a layer, sprinkle with salt, and add the cooked ham and mozzarella on top, dusting with plenty of Parmesan or cheese to taste. Cover with another layer of eggplants, chop the tomatoes and distribute them over the second layer of eggplants, add some Parmesan and drizzle a bit of olive oil on top. Add a little water on the side and bake for about 25-30 minutes at 180 degrees Celsius.