Stuffed Eggplants

Method

1. Slice the eggplants and salt them. Leave overnight in a colander to drain.
2. Place a piece of mozzarella on each eggplant slice, then add a slice of turkey or cooked ham.
3. Prepare three bowls: one with flour, one with beaten eggs seasoned with salt, and one with breadcrumbs.
4. Coat each stuffed eggplant slice first in flour, then in egg, then in breadcrumbs, pressing to adhere.
5. Arrange the breaded eggplants on a baking sheet lined with oil. Drizzle more oil on top.
6. Bake in a preheated oven at 200°C for 7 minutes, or until golden and cooked through.
7. Remove from the oven, place on a serving plate. Add tomato sauce in the center and garnish with a basil leaf.