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Recipe

Eggplant with Shrimp & Ham Casserole

7 Recipe Reviews |Rate this Recipe| 22 Saves

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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 to 8 servings
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

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

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.

PREHEAT broiler.

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.

Nutrition Facts

Amount Per Serving
Servings: 6 to 8 servings
Calories 230
Calories from Fat 100
%Daily Value*
Total Fat 11g 16%
Saturated Fat 5g 24%
Cholesterol 50mg 16%
Sodium 770mg 32%
Total Carbohydrate 19g 6%
Dietary Fiber 0g 0%
Sugars 6g
Protein 13g
Vitamin A 2%
Vitamin C 6%
Calcium 20%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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