Eggplant, Ham and Havarti Cheese Casserole
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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.
ingredients
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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
preparation
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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December 19, 2016
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