Eggplant with Ham and Cheese

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 1 large eggplant, sliced thin
  • ¼ pound French Brie or other soft, mild cheese, sliced
  • 4 large stalks broccoli, chopped coarsely
  • ¼ pound precooked ham, chopped coarsely
  • ½ cup crushed soda crackers
  • ¼ cup freshly grated Parmesan cheese

For Sauce Combine

  • 1 eight-ounce can tomato sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon olive oil or butter
  • ½ teaspoon salt
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil


Presoak a clay pot, top and bottom, in water for 15 minutes.

Brown the thinly sliced eggplant in a frying pan with a little oil or butter (if using a Teflon pan, no oil is needed), then set aside.

In the presoaked pot, place alternate layers of eggplant, ham, cheese, broccoli, cracker crumbs, and three-quarters of the sauce, starting with the eggplant.

Top with the remaining sauce and the Parmesan cheese.

Cover the pot and place in a cold oven.

Set the temperature at 450 degrees.

Cook for 45 minutes.

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