Preheat your oven to 200 degrees. Apply oil to both sides of the eggplant slices, and place them on a large baking try Bake for 15-20 minutes until they become tender, flipping them over once during the process.

At the same time, place the spinach in a colander and pour a kettle of boiling water over it to make it wilt. After it has cooled down, remove any excess water by squeezing it out until it becomes dry. Combine it with ricotta cheese, nutmeg, and a generous amount of seasoning.

Take an eggplant slice and put a slice of D'Orsogna Natural Ham on top of it. Then, spoon a generous amount of the cheesy spinach mixture onto the centre of the slice. Fold the eggplant over to create a parcel and place it in an ovenproof dish with the sealed side down. Pour tomato sauce over the eggplant parcels, sprinkle breadcrumbs and cheese on top, and bake for 20-25 minutes until it becomes golden and hot enough to serve.