Iberian tapa with manchego cheese

Cut the eggplant into slices and let it rest with a little salt. When the eggplant has released liquid, we pass it on the pan on low heat for 15 minutes. Add the ham and cook it too. Meanwhile, we cut some wedges of Las Terceras P.D.O. Manchego cheese. When the ham and eggplants are ready, we serve it all as follows: slice of eggplant, manchego cheese wrapped in ham and another slice of eggplant on top. Add a thin slice of olive oil and black pepper to taste. It can also be accompanied by olives.