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Eggplant With Ham And Cheese Recipe
|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|
Serving size: Complete recipe
Calories 980 Calories from Fat 550
% Daily Value*
Total Fat 62 g96.1%
Saturated Fat 29.2 g146.1%
Trans Fat 0 g
Cholesterol 140.9 mg
Sodium 2316.5 mg96.5%
Total Carbohydrates 48 g15.9%
Dietary Fiber 20.1 g80.4%
Sugars 14.5 g
Protein 67 g134.3%
Vitamin A 37.3% Vitamin C 147.1%
Calcium 78.4% Iron 33.8%
*Based on a 2000 Calorie diet
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.