Eggplant, Ham and Havarti Cheese Casserole


by: Glo

I've made Eggplant Rollatini before and that was what I was planning on doing today. However, after slicing the eggplant on my mandolin I decided to just layer it all in a casserole dish. This turned out really good and was pretty effortless. Although I sliced the eggplant to about 1/4-inch thickness it took awhile to get soft. You may wish to slightly cook the eggplant (I would do that on a griddle with minimum oil/spray) before assembling the casserole.


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serves: 6-8

1 medium eggplant, peeled and sliced about 1/4-inch thick (a mandolin comes in handy here)

1 jar of your favorite pasta sauce

1 block Daiya Jalapeno Havarti Cheese

1 package Tofurky Smoked Ham slices

Nutrition Facts
Eggplant, Ham and Havarti Cheese Casserole

Servings Per Recipe: 6

Amount per Serving

Calories: 19

  • Total Fat: 1.1 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.5 mg
  • Sodium: 163.4 mg
  • Total Carbs: 0.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 2.2 g

how is this calculated?

Download Nutrition Facts Widget Code


untitled-2 1.  Preheat oven (I used my toaster oven) to 350. Coat the bottom of your casserole dish with pasta sauce. Place one layer of eggplant, cover in 4-5 slices of ham.

2.  Top with shredded cheese and repeat layers, (sauce, eggplant, ham, cheese) I had enough ingredients for 3 layers.

3.  Top with the last of the pasta sauce.

4.  Bake 45 minutes to an hour.

5.  Enjoy!

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