Preheat your oven to 180°C. Slice the eggplants into 1cm thick slices longways. Lay the slices on a baking tray and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture. Pat them dry with a paper towel.

Lightly oil a baking dish with extra virgin olive oil. Place a layer of eggplant slices on the bottom of the dish.

Lightly oil a baking dish with extra virgin olive oil. Place a layer of eggplant slices on the bottom of the dish and top with slices of cooked ham. Pour a portion of the tomato passata over the ham, then sprinkle a pinch of salt and oregano over the tomato layer. Finally, drizzle a small amount of extra virgin olive oil over the top.

Add slices of provolone cheese over the tomato layer. Repeat the layering process until all ingredients are used, finishing with a layer of provolone cheese on top. Sprinkle generously with Parmesan cheese.

Place the baking dish in the preheated oven. Bake for about 30-35 minutes, or until the top is golden and bubbly.