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  Onion 1 Medium, chopped
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 3 Tablespoon
  Dairy sour cream 8 Ounce (1 Carton)
  Salt 1 Teaspoon
  Egg 1 , slightly beaten
  Milk 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
  Eggplant 1 Medium, pared and cut into 1/2 inch slices
  Vegetable oil 1⁄4 Cup (4 tbs)
  Thin cooked ham slices 12
  Sliced muenster cheese 8 Ounce (1 Package)

1. Saute onion, celery, green pepper and garlic in butter or margarine just until tender in small skillet; put in small bowl; slowly stir in sour cream and 1/2 teaspoon salt.
2. Combine egg, milk, the remaining 1/2 teaspoon salt and pepper in a shallow dish; place the bread crumbs in second dish.
3. Dip eggplant in egg mixture, then in crumbs; brown eggplant, a few pieces at a time, in oil in a large skillet, 3 minutes per side.
4. Line bottom of a 13x9x2-inch baking dish with eggplant slices.
5. Spread half of sour-cream mixture over eggplant; top with 6 ham slices and half of the cheese; repeat layers; cover pan with foil.
6. Bake in moderate oven (350°) about 25 minutes, or until bubbly; uncover; bake another 5 minutes to brown top.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Eggplant Ham Bake Recipe