Friday, August 10, 2012

Eggplant & Ham Bake


1 medium onion, chopped (1 cup)
1/2 cup chopped celery
1/2 cup chopped green pepper
1 tsp minced garlic
3 tablespoons butter or margarine

1 cup dairy sour cream
1 can cream of Mushroom Soup
1 egg, slightly beaten
2 tablespoons milk

1/2 teaspoon black pepper
2/3 cup fine dry bread crumbs

1 medium-size eggplant, cut into 1/2-inch slices
~ 1 lb. chopped cooked Ham (about 3-4 cups)
1 (8 oz.) packages of shredded mozzarella cheese

How to assemble:

1.  Saute onion, celery, green pepper and garlic in butter just until tender; put into a bowl and stir in sour cream and soup.

2.  Combine egg and milk in a small bowl; place bread crumbs and black pepper in second dish.

3.  Dip eggplant in egg mixture, then in crumbs; brown each side on medium-high heat (in oil), set aside.

4.  Line bottom of 13" x 9" baking dish, as follows:
Eggplant, Cheese, Ham, Creamy-Veggie mix, Eggplant, Cheese, Ham, Creamy-Veggie off with more cheese.

5.  Cover pan with foil.

6.  Bake in moderate oven (350°) about 25 minutes, or until bubbly; uncover; bake for 5 minutes to brown.

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