*  Exported from  MasterCook  *
                         EGGPLANT WITH HAM STUFFING
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    1 1/2   c            Onions, finely chopped
    1                    Clove garlic, finely minced
    1       lb           Fresh mushrooms, chopped
    1                    Juice of 1 lemon
                         Salt to taste
                         Pepper to taste
    3       tb           Parsley, finely chopped
      1/2   ts           Dried Thyme
    2       tb           Basil, finely chopped
      1/2   lb           Boiled ham, finely chopped
   10       tb           Fresh bread crumbs
    7       tb           Parmesan cheese, grated
    3                    Med. eggplants (2 1/2 lb)
                         Tomato Sauce *
    1       c            Peanut, veggie, or corn oil
   1.  Heat the butter and add the onions and garlic.
   Cook, stirring, until onions are wilted, about 5
   minutes.  Add the mushrooms, lemon juice, salt,
   pepper, parsley, thyme, and basil.  Cook over
   relatively high heat, stirring frequently, until the
   liquid has almost completely evaporated, 8 to 10
   minutes. 2. Add the ham and cook, stirring, about 4
   minutes. Add 6 T bread crumbs and 3 T Parmesan cheese.
   3. Trim off the ends and cut each eggplant into 1/2
   inch slices. You should have about 16 slices. 4. Pour
   the flour into a baking dish and add salt and pepper
   to taste. Dredge the eggplant slices in the flour
   mixture on both sides, shaking off the excess. 5.
   Heat about 1/4 cup oil in a large heavy skillet and
   add as many eggplant slices as the skillet will hold.
   Cook until golden brown on one side, 1 1/2 to 2
   minutes, adding more oil, little by little.  The point
   is to add as much oil as necessary but as little as
   possible. Turn the slices, cook until golden on that
   side, and drain on paper towels. Continue adding
   eggplant slices and oil as necessary until all the
   slices have been cooked on both sides.  The total
   cooking time for all slices should be about 15
   minutes. 6. Select a rectangular, square, or oval
   baking dish. (A No. 6 Pyrex glass dish that measures
   11 3/4 X 7 1/2 X 1 3/4 inches works well.) Arrange the
   smaller slices of eggplant, sides touching, on the
   bottom of the dish.  Spoon the filling in the center,
   spreading it out but not quite to the edges and
   mounding it in the center.  Cover with the remaining
   eggplant slices, overlapping as necessary. 7. Blend
   the remaining bread crumbs and cheese and sprinkle
   over all. 8. When ready to cook, preheat oven to 400
   degrees. 9. Place the dish in the oven and bake 35 to
   40 minutes.  Remove the dish and pour off the fat that
   will have accumulated on top and around the edges. Let
   cool slightly. 10. Serve with tomato sauce.
   *  Tomato sauce:
   2 T butter, 1 1/2 T finely chopped onion, 1/2 t finely
   minced garlic, 2 c canned tomatoes that have been
   blended or sieved, 1/4 bay leaf, salt to taste, pepper
   to taste.
   Melt 1 T butter in a saucepan and add the onion and
   garlic, stirring. When the onion is wilted, add the
   tomatoes, bay leaf, salt, and pepper. Cook, stirring
   occasionally, about 30 minutes.
   Swirl in the remaining 1 T butter and serve hot.
   Yield:  About 2 cups
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