Aubergine With Ham Stuffing Recipe

• 4 Tbsp. Butter
• 1 1/2 c. Onions, finely minced
• 1 x Clove garlic, finely chopped
• 1 lb Fresh mushrooms, minced
• 1 x Juice of 1 lemon Salt to taste Pepper to taste
• 3 Tbsp. Parsley, finely minced
• 1/2 tsp Dry Thyme
• 2 Tbsp. Basil, finely minced
• 1/2 lb Boiled ham, finely minced
• 10 Tbsp. Fresh bread crumbs
• 7 Tbsp. Parmesan cheese, grated
• 3 med aubergines (2 1/2 lb) Flour Tomato Sauce *
• 1 c. Peanut, veggie, or possibly corn oil

1. 1.
2. Heat the butter and add in the onions and garlic.
3. Cook, stirring, till onions are wilted, about 5 min.
4. Add in the mushrooms, lemon juice, salt, pepper, parsley, thyme, and basil.
5. Cook over relatively high heat, stirring frequently, till the liquid has almost completely evaporated, 8 to 10 min.
6. 2.
7. Add in the ham and cook, stirring, about 4 min.
8. Add in 6 Tablespoons bread crumbs and 3 Tablespoons Parmesan cheese.
9. 3.
10. Trim off the ends and cut each aubergine into 1/2 inch slices.
11. You should have about 16 slices.
12. 4.
13. Pour the flour into a baking dish and add in salt and pepper to taste.
14. Dredge the aubergine slices in the flour mix on both sides, shaking off the excess.
15. 5.
16. Heat about 1/4 c. oil in a large heavy skillet and add in as many aubergine slices as the skillet will hold.
17. Cook till golden on one side, 1 1/2 to 2 min, adding more oil, little by little.
18. The point is to add in as much oil as necessary but as little as possible.
19. Turn the slices, cook till golden brown on which side, and drain on paper towels.
20. Continue adding aubergine slices and oil as necessary till all the slices have been cooked on both sides.
21. The total cooking time for all slices should be about 15 min.
22. 6.
23. Select a rectangular, square, or possibly oval baking dish.
24. (A No.
25. 6 Pyrex glass dish which measures 11 3/4 X 7 1/2 X 1 3/4 inches works well.)
26. Arrange the smaller slices of aubergine, sides touching, on the bottom of the dish.
27. Spoon the filling in the center, spreading it out but not quite to the edges and mounding it in the center.
28. Cover with the remaining aubergine slices, overlapping as necessary.
29. 7.
30. Blend the remaining bread crumbs and cheese and sprinkle over all.
31. 8.
32. When ready to cook, preheat oven to 400 degrees.
33. 9.
34. Place the dish in the oven and bake 35 to 40 min.
35. Remove the dish and pour off the fat which will have accumulated on top and around the edges.
36. Let cold slightly.
37. 10.
38. Serve with tomato sauce.
39. * Tomato sauce:2 Tablespoons butter, 1 1/2 Tablespoons finely minced onion, 1/2 t finely chopped garlic, 2 c canned tomatoes which have been blended or possibly sieved, 1/4 bay leaf, salt to taste, pepper to taste.
40. Heat 1 Tablespoons butter in a saucepan and add in the onion and garlic, stirring.
41. When the onion is wilted, add in the tomatoes, bay leaf, salt, and pepper.
42. Cook, stirring occasionally, about 30 min.
43. Swirl in the remaining 1 Tablespoons butter and serve warm.
44. Yield: About 2 c.

butter, onions, clove garlic, fresh mushrooms, lemon salt, parsley, thyme, basil, ham, bread crumbs, parmesan cheese, aubergines, peanut

Taken from cookeatshare.com/recipes/aubergine-with-ham-stuffing-71805 (may not work)