Melanzane alla Parmigiana with Gammon Steak

Prep Time


Cook Time


Total Time





  • 2 packs Eskort Gammon Steaks, sliced
  • 4 large aubergines, sliced lengthwise
  • 2 red onions, chopped
  • 2 cloves garlic, chopped
  • 30ml (2 tbsp) fresh sage, chopped
  • 30ml (2 tbsp) red wine vinegar
  • 1 tin peeled whole baby tomatoes
  • 750ml (3 cups) tomato puree
  • 500ml (2 cups) cream cheese
  • 500ml (2 cups) Parmesan cheese, grated
  • 1 handful fresh basil
  • 45ml (3 tbsp) olive oil
  • 45ml (3 tbsp) coarse salt
  • Allergens:
  • This recipe contains dairy (lactose).
  • Substitutions:
  • Cream Cheese (lactose): Use vegan cream cheese.


  • Preheat oven
  • Sprinkle the aubergine slices with coarse salt and allow to sweat for 15 minutes.
  • Heat olive oil in a large saucepan and fry the onions, garlic and sage until glossy.
  • Pour in the red wine vinegar, tomato paste and whole baby tomatoes, and allow to simmer for 5 minutes.
  • Wipe the salt off the aubergine slices.
  • Add a tablespoon of cream cheese to a slice and close with another slice to form a sandwich, repeating until all the slices are used.
  • Place the aubergine sandwiches in an oven dish and top with gammon steak slices.
  • Pour the tomato sauce over, top with grated Parmesan cheese and bake for 20 minutes.


Serve garnished with fresh basil and a dollop of cream cheese.