Eggplant with Ham Stuffing

Name: Eggplant with Ham Stuffing
Yield: Yield: 6 to 10 Servings.
Cuisine: United States
Ingredients: ½ pound sliced boiled ham, finely chopped; 10 tablespoons fresh bread crumbs; 2 tablespoons finely chopped fresh basil; ½ teaspoon dried thyme; Freshly ground pepper to taste; 3 tablespoons finely chopped parsley; 2 large or 3 medium eggplants (about 2½ pounds); 1½ cups finely chopped onions (about ½ pound); Flour for dredging; 1 cup peanut, vegetable, or corn oil, approximately; 4 tablespoons butter; Salt to taste, if desired; 1 pound fresh mushrooms, finely chopped (about 4 cups); Juice of 1 lemon; 1 garlic clove, finely minced; Tomato Sauce; 7 tablespoons freshly grated Parmesan cheese

Preparation info

Yield:
6 to 10
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 tablespoons butter
1½ cups finely chopped onions (about ½ pound

Americas
United States
Dinner

Method

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.
Add the ham and cook, stirring, about 4 minutes. Add