Peggy's Eggplant Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My mom's original recipe. Use your food processor not only to process the ham, but to chop the vegetables, too. Freezes well. Ingredients:
2 medium eggplants |
1 lb ham seasoning or 1 lb ham steak |
1 1/2 medium onions, chopped |
1/2 small bell pepper, chopped |
3 garlic cloves, minced |
1/4-1/2 teaspoon dried basil |
1 tablespoon paprika |
1/2 cup italian seasoned breadcrumbs |
salt |
black pepper |
1 dash cayenne |
1/4 cup parmesan cheese (or more) |
additional breadcrumbs and parmesan cheese |
butter |
Directions:
1. Preheat oven 350 degrees.
2. Lightly butter 13 x9 baking pan.
3. Peel and cube eggplant. Boil in just enough water to cover until very tender; drain well and set aside.
4. Using a food processor, process ham until coarsley chopped; set aside.
5. In a large skillet or Dutch oven over medium heat, fry together onion, bell pepper and garlic until tender.
6. Add basil, salt, black pepper, cayenne, paprika and reserved ham, stirring well. Cook about 5 minutes.
7. Turn off fire.
8. Add eggplant, mashing well and breaking up chunks.
9. Add to the eggplant mixture 1/2 cup breadcrumbs and 1/4 cup Parmesan cheese; combine.
10. Turn mixture into prepared baking pan, smoothing top.
11. Sprinkle top with the additional breadcrumbs and Parmesan cheese.
12. Dot with butter.
13. Bake 350 degrees about 20 - 30 minutes or until crumbs and cheese on top become slightly browned.
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