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    You are in: Home / Recipes / Peggy's Eggplant Casserole Recipe
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    Peggy's Eggplant Casserole

    Peggy's Eggplant Casserole. Photo by Rita~

    1/3 Photos of Peggy's Eggplant Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    gailanng's Note:

    My mom's original recipe. Use your food processor not only to process the ham, but to chop the vegetables, too. Freezes well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 350 degrees.
    2. 2
      Lightly butter 13"x9" baking pan.
    3. 3
      Peel and cube eggplant. Boil in just enough water to cover until very tender; drain well and set aside.
    4. 4
      Using a food processor, process ham until coarsley chopped; set aside.
    5. 5
      In a large skillet or Dutch oven over medium heat, fry together onion, bell pepper and garlic until tender.
    6. 6
      Add basil, salt, black pepper, cayenne, paprika and reserved ham, stirring well. Cook about 5 minutes.
    7. 7
      Turn off fire.
    8. 8
      Add eggplant, mashing well and breaking up chunks.
    9. 9
      Add to the eggplant mixture 1/2 cup breadcrumbs and 1/4 cup Parmesan cheese; combine.
    10. 10
      Turn mixture into prepared baking pan, smoothing top.
    11. 11
      Sprinkle top with the additional breadcrumbs and Parmesan cheese.
    12. 12
      Dot with butter.
    13. 13
      Bake 350 degrees about 20 - 30 minutes or until crumbs and cheese on top become slightly browned.

    Ratings & Reviews:

    • on October 13, 2009

      55

      This sure isn`t a pretty dish but it sure does taste pretty good! I sauteed the onions, peppers and garlic in in Pam sprayed pan. Used prosciutto in place of the ham. The eggplant i cooked in the microwave then finished in the pan with the onions. I did make half the recipe. Plated it on tomato sauce. Next time I would give a light layer of tomato sauce instead of the butter then top with grated cheese. Thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2009

      55

      Double darn this is so good, I know you will be licking the casserole dish. I followed this exactly, except since I had some very fresh, and very small eggplants that were as tender as a baby flowers. So the change I made was not to peel the eggplant and mash it. It was just so good, and I wouldn't change one other thing. Your Mom is a winner and has a winner on her hands! Thank her for me, please? Made for *Everyday is a Holiday* tag. Septembre 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2009

      55

      I adored this. I have never tried a recipe where the eggplant is peeled nor have I ever boiled eggplant so I was keen to give this a go. I used a large red onion and diced bacon instead of ham. I am very grateful to Peggy and Gail !! Made for Holiday Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peggy's Eggplant Casserole

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.8
     
    Calories from Fat 71
    20%
    Total Fat 7.9 g
    12%
    Saturated Fat 3.4 g
    17%
    Cholesterol 3.7 mg
    1%
    Sodium 265.3 mg
    11%
    Total Carbohydrate 71.2 g
    23%
    Dietary Fiber 16.2 g
    64%
    Sugars 8.7 g
    34%
    Protein 12.6 g
    25%

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