Focaccia with ham and eggplant

chef

Monica Copetti

Other Ingredients

q.s. Lettuce

q.s. Fresh sliced tomato

60 g. Sliced mozzarella

60 g. Ham

Focaccia

Cut the focaccia horizontally. Spread the Eggplant Gransalsa mixed with the pesto, add in the mozzarella, sliced tomato and lettuce. Bake in the oven at 200 °C for 3/4 minutes.