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Eggplant With Ham And Cheese

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  Eggplant 1 Large, sliced
  French brie/Other soft mild cheese 1⁄4 Pound, sliced
  Broccoli stalks 4 Large, chopped coarsely
  Cooked ham 1⁄4 Pound, chopped coarsely
  Crushed soda crackers 1⁄2 Cup (8 tbs), crushed
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Canned tomato sauce 1⁄8 Ounce
  Garlic cloves 2 Large, crushed
  Olive oil/Butter 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried oregano 3⁄4 Teaspoon
  Dried basil 3⁄4 Teaspoon

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.
Set the temperature at 450 degrees.
Cook for 45 minutes.

Recipe Summary

Main Dish

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