Peggy's Eggplant Casserole

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium eggplants
• 1 lb ham seasoning or 1 lb ham steak
• 1 1/2 medium onions, chopped
• 1/2 small bell pepper, chopped
• 3 garlic cloves, minced
• 1/4-1/2 teaspoon dried basil
• 1 tablespoon paprika
• 1/2 cup italian seasoned breadcrumbs
• salt
• black pepper
• 1 dash cayenne
• 1/4 cup parmesan cheese (or more)
• additional breadcrumbs and parmesan cheese
• butter

Recipe

• 1 preheat oven 350 degrees.
• 2 lightly butter 13"x9" baking pan.
• 3 peel and cube eggplant. boil in just enough water to cover until very tender; drain well and set aside.
• 4 using a food processor, process ham until coarsley chopped; set aside.
• 5 in a large skillet or dutch oven over medium heat, fry together onion, bell pepper and garlic until tender.
• 6 add basil, salt, black pepper, cayenne, paprika and reserved ham, stirring well. cook about 5 minutes.
• 7 turn off fire.
• 8 add eggplant, mashing well and breaking up chunks.
• 9 add to the eggplant mixture 1/2 cup breadcrumbs and 1/4 cup parmesan cheese; combine.
• 10 turn mixture into prepared baking pan, smoothing top.
• 11 sprinkle top with the additional breadcrumbs and parmesan cheese.
• 12 dot with butter.
• 13 bake 350 degrees about 20 - 30 minutes or until crumbs and cheese on top become slightly browned.