Ingredients
- 1 (1 1/2 lb) eggplants
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 3 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon nutmeg
- 3 quarts water
- 1 lb penne pasta or 1 lb ziti pasta
- 2 tablespoons olive oil
- 1/3 cup Italian seasoned breadcrumbs
- 4 cups Ragu tomato sauce
- 3/4 cup freshly grated parmigiano-reggiano cheese
- 3/4 cup freshly grated pecorino romano cheese
- 3/4 cup freshly grated provolone cheese (sharp)
- 1 lb honey-baked ham, cut into thin strips
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