Eggplant With Ham And Cheese
|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|
|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.