Eggplant with Shrimp & Ham Casserole

Eggplant with Shrimp & Ham Casserole
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    6
    to 8 servings

Ingredients

  • 1 pound eggplant, skinned, cut crosswise in 3/4-inch slices
  • 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
  • 3 tablespoons all-purpose flour
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 teaspoon MAGGI Instant 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

Instructions

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.

Nutritional Information

% Daily Value *

  • Total Fat 11g 16%
  • Saturated Fat 5g 24%
  • Cholesterol 50mg 16%
  • Sodium 770mg 32%
  • Carbohydrates 19g 6%
  • Dietary Fiber 0g 0%
  • Vitamin A 2%
  • Vitamin C 6%
  • Calcium 20%
  • Iron 6%
  • Sugars 6g
  • Protein 13g

* Percentage Daily Values are based on a 2000 calorie diet.