Cut the eggplant into thin rings - 0.5 cm thick. Soak them in a bowl with cold salted water to stand for at least 10 minutes. Remove them on a cloth and dry them. Put the pan to heat and apply a 1-2 tbsp sunflower oil and fry very gently on both sides of eggplant as soften. If the oil is over, again put and continue frying. In a baking dish 20x30 cm put the bottom baking paper, but not high side edges - no need to reach the edge of the tray. Arrange eggplant tightly - as slightly advocates. Brush eggplant with tomato sauce - but not thoroughly, then arrange the pieces of ham. On it together pieces of cheese. Repeat the action again - eggplant, tomato sauce, ham, cheese and finish with the eggplant. Beat the eggs with the milk, season it with salt and pepper and pour over the eggplant cake. Sprinkle top with grated Parmesan cheese and bake in a preheated oven at 200C degrees until golden brown on top (about 20 minutes). Remove and leave to cool slightly, then serve. * I have prepared dish prepared with fried eggplant, which is winding around the freezer. If you have ready fried frozen and you can use it. * If you use eggplant varieties which have no bitter juice directly fry it without it soak in water (green, white, striped eggplant). * Preset products are for 4 servings.