Ingredients
2 medium eggplants
garlic salt
1 onion, chopped
1 tablespoon butter or 1 tablespoon oil
2 cups cooked ham, cut in cubes
1/3 cup white wine
2 tomatoes, chopped
2 tablespoons butter or 2 tablespoons oil
flour
parmesan cheese
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Preheat oven to 350 dg. Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels. Saute onion in 1 T butter or oil, add ham and wine, and cook until wine nearly evaporates. Add tomatoes and simmer 10 minutes. Meanwhile, pat eggplant dry, dust with flour and fry in 2 T butter or oil until golden. Drain. Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc. in greased casserole dish and cover with Parmesan cheese. Bake at 350 dg. for 30 minutes.