Preheat your oven to 200°C (180°C fan-forced). Drizzle olive oil over both sides of the eggplant slices, ensuring they are evenly coated. Arrange the slices in a single layer on a large baking tray. Bake for 15-20 minutes, flipping the slices halfway through, until they are tender and lightly browned.

While the eggplant is baking, prepare the spinach. Place it in a colander and pour boiling water over the leaves to wilt them. Let the spinach cool slightly, then squeeze out any excess moisture using your hands or a clean kitchen towel until it feels dry. In a mixing bowl, combine the drained spinach with 250g of ricotta cheese, a pinch of freshly grated nutmeg, and season generously with salt and pepper to taste. Mix everything until well combined.

Once the eggplant slices are baked, take one slice and place a piece of D'Orsogna Natural Ham on top. Spoon a generous amount of the cheesy spinach mixture into the centre of the eggplant slice. Carefully fold the eggplant over the filling to form a parcel, ensuring the seam is facing down to prevent it from opening while baking. Place the parcels into an ovenproof dish.

Pour a small amount of tomato sauce over the eggplant parcels, ensuring they are well covered. Sprinkle a handful of breadcrumbs and grated cheese (such as Parmesan or mozzarella) on top of each parcel for a crispy, golden finish.

Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the parcels are heated through.

Once baked, remove the dish from the oven and serve the parcels hot. Enjoy this delicious combination of eggplant, ricotta, spinach, and D'Orsogna Natural Ham!