KEY INGREDIENTS
INGREDIENTS
- ●1 pound eggplant, skinned, cut crosswise in 3/4-inch slices
- ●1/8 teaspoon salt
- ●1/4 cup all-purpose flour for dusting
- ●3/4 cup plus 2 tablespoons olive oil for frying, divided
- ●2 cloves garlic
- ●1/4 cup finely chopped onion
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●3 tablespoons all-purpose flour
- ●1 teaspoon MAGGI Granulated Beef Flavor Bouillon
- ●1/4 teaspoon ground white pepper or freshly ground black pepper
- ●12 frozen, peeled, cooked medium shrimp, thawed
- ●1/4 cup Serrano ham strips (dried, cured Spanish ham) or prosciutto
- ●1/3 cup shredded Swiss cheese
MAKE IT
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.