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Melanzane alla Parmigiana with Gammon Steak
Melanzane alla Parmigiana with Gammon Steak

This classic layered aubergine bake is given a #JustDelicious upgrade with juicy strips of gammon steak!

Prep Time: 25 min
Cook Time: 20 min
otal Time: 45 min
Serves: 8



2 packs

Eskort Gammon Steaks, sliced


large aubergines, sliced lengthwise


red onions, chopped

2 cloves

garlic, chopped

30 ml (2 T)

fresh sage, chopped

30 ml (2 T)

red wine vinegar

1 can

whole peeled baby tomatoes

750 ml (3 C)

tomato puree

500 ml (2 C)

cream cheese

500 ml (2 C)

Parmesan cheese, grated

1 handful

fresh basil

45 ml (3 T)

olive oil

45 ml (3 T)

coarse salt


  • Preheat the oven to 190ºC.

  • 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.

  • Top with gammon steak slices and place the aubergine sandwiches into an oven dish.

  • 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.

  • Allergens: This recipe contains dairy (lactose).


  • Cream Cheese (lactose): Use vegan cream cheese.

Recipe Meal Types: - Winter Warmers - Casseroles - Dinner - Lunch
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