Will Eggplant Parmesan

Will Eggplant Parmesan
Ingredients:
4 large eggplants sliced ​​thinly2 tablespoons of salt
Filling:
300 grs. of grated mozzarella on thin thick200 grs. ham thinly sliced
 Other Ingredients:
3 to 4 beaten eggs1 deep dish of wheat flour1 cup oil for frying
Tomato sauce
1 liter of tomato sauce2 onions, grated2 tablespoons oil1 pinch of grated ginger1 pinch of grated nutmeg1 tablespoon oregano1 teaspoon salt
How to Prepare:
Remove the rind from the top and underneath the eggplants, leaving the edges of the shells, cut into very thin slicesIf you want you can soak them with water and salt for half an hour. Then drain all the water dry with paper towel.
Spending in flour and then in beaten eggs
Fry in hot oil, remove excess fat with paper towel aside.
How to Prepare the sauce:
Fry two onions with two tablespoons of oil, add the tomato sauce, and two cups of water and boil until thickened, add oregano, nutmeg, and ginger and salt
The sauce should not be too thick, it dries out in the oven
Place in a baking dish in layers:
The first layer is tomato sauceThe second layer is eggplant empanadasThe third layer is soakedThe fourth layer is sliced ​​hamThe fifth layer is grated mozzarellaThe sixth layer is sauceMerge the layers until finishedThe last layer is sauce and grated mozzarella on top
Bake in the oven preheated medium 180 ° C for twenty minutes or until the cheese is completely melted.Serve with white rice. Green salad leaves and cherry tomatoes
  
  II - Option
            Massa:
1 egg1 cup milk1 cup all-purpose flour1 pinch of salt1 pinch of baking powder
Blend all ingredients in a blender, then pass the eggplants in batter, drain, fry in hot oil.Remove excess fat with paper towel