Vegetable gratin with Parma Ham

• 2 small long aubergines
• 3 round tomatoes
• 2 courgettes
• 2-3 boiled potatoes
• 100g Parma Ham
• 100g slices of Emmentaler
• extra virgin olive oil
• salt, pepper
• basil

Preparation: 25 minutes 

Trim the vegetables and slice them into thick rounds; arrange the slices on a baking tin covered with baking paper and greased.  Dress the vegetables with oil, little salt and pepper.  Bake in a preheated oven at 180°C for 20 minutes.

When the vegetables are ready, put them in a greased oven-dish alternating the vegetable slices with Parma Ham strips and small pieces of cheese.  Brush the vegetables with oil, sprinkle with pepper and bake au gratin under the broiler until the cheese has melted and the vegetables have become nice and golden.  Take out of the oven, garnish with basil and serve.