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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Main dish, Vegetables 8 Servings

INGREDIENTS

4 T 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 T Parsley, finely chopped
1/2 t Dried Thyme
2 T Basil, finely chopped
1/2 lb Boiled ham, finely chopped
10 T Fresh bread crumbs
7 T Parmesan cheese, grated
3 Med. eggplants, 2 1/2 lb
Flour
Tomato Sauce *
1 c Peanut, veggie or corn oil

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 363
Calories From Fat: 125
Total Fat: 14.1g
Cholesterol: 39mg
Sodium: 803.9mg
Potassium: 602.4mg
Carbohydrates: 45.5g
Fiber: 3.9g
Sugar: 5.5g
Protein: 14.7g


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