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Rinse the eggplant, remove the ends and cut into ⅓ inches thick slices.
Arrange the eggplant discs on a baking sheet covered with baking paper, salt lightly and brush with olive oil on one side and then on the other.
Bake in a ventilated oven at 430 ºF (200 C) for ten minutes or until you notice that the eggplants begin to take color.
Collect the freshly baked slices in a plate, cover with another plate and let stand for ten minutes, so the steam will soften them.
Meanwhile, beat the eggs in a bowl and prepare a breading with parmesan and breadcrumbs.
Pass each slice in the beaten egg and then in the breading, gently pressing, so that it adheres well.
Place half of the slices on the baking sheet, place the ham and cheese and cover with another slice of eggplant.
Squeeze a little with your hand and let it form a large stuffed cutlet.
Sprinkle with a little oil, sprinkle with a little more breading and go back 10 minutes in the oven at 355 F (180 ºC).
Obtain a golden crust and crunchy, baked and brought to the table still warm and stringy.