Eggplant with Shrimp & Ham Casserole

EL MEJOR NIDO
Eggplant with Shrimp & Ham Casserole
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
6 to 8 servings
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
25 min
Eggplant is one of the many vegetables the Moors introduced to Spain. This hearty and enticing dish of eggplant, shrimp, and flavorful serrano ham is from one of the finest restaurants in Murcia, Spain. Serve it as a side dish, appetizer, or light lunch entrée.

Ingredients

Step 1

Grease 8-inch-square baking pan or broiler-proof dish.

Step 2

Sprinkle eggplant slices with salt and dust with 1/4 cup flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels. Arrange eggplant in overlapping lengthwise rows in prepared baking pan. Keep warm.

Step 3

Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Stir in 3 tablespoons flour. Gradually add evaporated milk, bouillon and pepper. Cook, stirring constantly, until mixture comes just to a boil and is smooth and thickened.

Step 4

Preheat broiler.

Step 5

Top eggplant with shrimp and ham. Strain sauce over shrimp and ham. Sprinkle with cheese. Broil for about 4 to 5 minutes or until golden.

Ingredients

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