Eggplant With Ham And Cheese Recipe
Ingredients
| 1 large eggplant, sliced thin | ||
| 1/4 pound French Brie or other soft, mild cheese, sliced | ||
| 4 large stalks broccoli, chopped coarsely | ||
| 1/4 pound precooked ham, chopped coarsely | ||
| Soda crackers | 1/2 Cup (16 tbs), crushed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Tomato sauce | 1 Ounce (For sauce combine:) | |
| 2 large cloves garlic, crushed | ||
| 1 tablespoon olive oil or butter | ||
| Salt | 1/2 Teaspoon (For sauce combine:) | |
| Dried oregano | 3/4 Teaspoon (For sauce combine:) | |
| Dried basil | 3/4 Teaspoon (For sauce combine:) | |
Directions
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.
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.
Chef
