Peggy's Eggplant Casserole

Recipe by gailanng
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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