ingredients

4 slices cooked ham Aosta Selection
2 eggplants
150g of feta
Olive oil
Black olive (for decoration)
Flower of salt and freshly ground pepper

Steps

Lasagna with eggplant, feta and cooked ham

Wash and detail the eggplant in thin slices. Brush with olive oil, salt and bake for about 20 minutes. Let cool and reserve.

Assemble lasagna with a slice of cooked Aosta Select ham , a layer of aubergine, and a layer of feta cheese, ending with a layer of aubergines.

Season with a drizzle of olive oil, pepper and fleur de sel, and decorate with a black olive just before serving.