Presoak a clay pot, top and bottom, in water for 15 minutes.
Brown the thinly sliced eggplant in a frying pan with a little oil or butter (if using a Teflon pan, no oil is needed), then set aside.
In the presoaked pot, place alternate layers of eggplant, ham, cheese, broccoli, cracker crumbs, and three-quarters of the sauce, starting with the eggplant.
Top with the remaining sauce and the Parmesan cheese.
Cover the pot and place in a cold oven.
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