Eggplant Bread

Start by cutting the eggplants into slices and spread them out on a cutting board. 

Sprinkle all of them with a pinch of salt.

Turn them over, repeat the process on the other side and let them rest for 15 minutes.

After this time has passed, dry them all very well with some paper towel, cut them into cubes and set aside.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the red onion cut into strips, the red pepper cut into cubes, the crushed garlic cloves and sauté for 2 minutes. 

After that, add the eggplant cubes. 

Season everything with a pinch of salt, a pinch of black pepper and mix to combine. 

Cover the skillet and let it all cook for 10 minutes.

Next, add the mushrooms cut into smaller pieces and sauté everything for another 5 minutes.

Remove from the heat and set aside. 

In a large bowl, add the eggs, the milk, a pinch of salt, a pinch of black pepper and whisk very well. 

Add the wheat flour, the baking powder and whisk until a smooth and uniform batter forms. 

Then, add the grated parmesan cheese, the cubed ham, the stew we prepared and mix once more until combined. 

Transfer everything to a loaf pan greased with butter and breadcrumbs and arrange evenly until flat. 

Take to a preheated oven at 180° C (350° F) and bake for 40 minutes. 

Serve.