Eggplant with Shrimp & Ham Casserole
20 mins. to Prepare
25 mins. Cooking Time
0 mins. Standing Time
45 mins. Total
Servings: 6 to 8 servings
SPRINKLE eggplant slices with salt and dust with 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.
HEAT remaining 2 tablespoons oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Stir in flour. Gradually add evaporated milk, bouillon and pepper. Cook, stirring constantly, until mixture comes just to a boil and is smooth and thickened.
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.
Amount Per Serving
Servings: 6 to 8 servings
|Calories from Fat||100|
|Total Fat 11g||16%|
|Saturated Fat 5g||24%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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This takes a little work but it is well worth the time. It is a delicious home made dinner which can easily pass for a restaurant favorite, only healthier!
This sounds great! Always looking for ways to sneak eggplant into recipes. I will make this without the ham though, want the shrimp flavor to shine.
Everyday it seems like its hard to think of what to prepare for lunch/dinner. I was just suprised i had every ingredients in my kitchen, a plus factor that i had my garden and this great online recipes! Perfect, excellent meal! tasty! thanks
Delicious! Easy to make. Very satisfying. Everyone will love this dish!
Made this with my home grown eggplant for my boyfriend and he loved it. Wants me to make it again.
It seems to be very difficult to find recipes for eggplant. This one combines many ingredients to achieve a fabulous flavour. The shrimp (my favourite seafood) adds flair to the flavour and completes the all round appeal.
I never thought that you can use carnation for a sauce to make eggplant that sounds real good, I usually cook eggplant with meat, tomato, cheese, and sprinkle on top pinenuts, so I'm going to try this one, except I like to drain the eggplant slices in a strainer before frying it otherwise it will retain too much oil, I will try to send you some recipes if you'd like thank you