Remove most of the skin off the eggplant. I remove every other strip. Then slice the eggplant into 1/8 inch thick slices. I use a mandolin slicer to do this because it is much easier and faster!
Salt the slices and let them sit in a colander over a bowl for 30 mins. Rinse and pat dry.
Grill the slices and place them into a bowl. Season with very little salt, pepper and fresh minced garlic. Drizzle with olive oil and toss to combine.
Into a saute pan, add olive oil, onion and saute until translucent. Add pureed San Marzano's and season with salt, pepper and fresh basil. Simmer for 20 mins to cook and reduce a bit.
Lay out 2 slices of eggplant in a cross formation and place and piece of ham and fontina in the center. Fold one slice over and then the other to form a little package.
Into a 9×9 baking dish, add some sauce. Place the eggplant on top. Drizzle more sauce over it and then grate parmigiano reggiano over it. Cover and bake at 400℉ for 15mins or until the cheese has melted.
Drizzle with pesto right before serving. Enjoy!