Eggplant and Ham Casserole

This hearty and flavorful casserole combines tender eggplant, savory ham, and earthy mushrooms, all topped with a golden breadcrumb and parmesan crust. Perfect for a weeknight dinner or as a comforting dish to share with family and friends!

Preparation Time:

• Total Time: 1 hour 15 minutes
• Prep Time: 25 minutes
• Cook Time: 40 minutes

Ingredients:

• 2 medium eggplants
• Salt (for draining eggplant)
• 1 onion, chopped
• 1 clove garlic, minced
• 1 bell pepper, chopped
• Salt and pepper, to taste
• 120g (4 1/2 oz) ham, diced
• 4 eggs
• 100ml (1/2 cup) kefir or milk
• 150g (5 oz) champignon mushrooms, sliced
• 150g (5 oz) wheat flour
• 30g (1 oz) parmesan cheese, grated
• Butter (for greasing the pan)
• Breadcrumbs (for topping)

Directions:

1. Prepare the Eggplant:
   • Slice the eggplants and sprinkle them with salt. Let them drain for 10-15 minutes to remove excess moisture, then pat dry.
2. Cook the Vegetables:
   • In a large pan, sauté the chopped onion, garlic, and bell pepper in a bit of oil for 2 minutes until they begin to soften.
   • Season with salt and pepper, then cover and cook for 10 minutes, stirring occasionally.
3. Prepare the Filling:
   • Add the diced ham and sliced champignon mushrooms to the vegetable mixture. Cook for a few more minutes until the mushrooms are tender.
4. Mix the Egg and Milk Mixture:
   • In a separate bowl, whisk together the eggs, kefir (or milk), salt, and pepper.
5. Combine Ingredients:
   • Add the wheat flour to the vegetable and ham mixture and stir well.
   • Gradually pour in the egg mixture, stirring to combine.
6. Assemble the Casserole:
   • Grease a baking dish with butter and sprinkle the bottom with breadcrumbs.
   • Pour the eggplant and ham mixture into the dish.
   • Top with grated parmesan cheese and an additional layer of breadcrumbs for a crunchy finish.
7. Bake:
   • Preheat your oven to 190°C (375°F) and bake for 40 minutes, or until the top is golden brown and the casserole is set.
8. Serve:
   • Let the casserole cool for a few minutes before serving. It pairs well with a simple salad or crusty bread.

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Serving Suggestions:

• Serve this casserole with a fresh side salad or roasted vegetables to round out the meal.

Cooking Tips:

• Salting and draining the eggplant helps remove bitterness and prevents excess moisture from making the dish soggy.
• You can substitute the ham with cooked chicken or make it vegetarian by adding more veggies like zucchini or spinach.

Nutritional Benefits:

• Eggplant is a good source of fiber, and this dish also includes plenty of protein from the eggs and ham, making it filling and nutritious.

Storage Information:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time?
   • Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When you’re ready, bake it directly from the fridge, just add a few extra minutes to the cooking time.
2. Can I freeze the casserole?
   • Yes, you can freeze the baked casserole. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
3. What can I use instead of ham?
   • If you’d prefer a vegetarian version, you can omit the ham and add more vegetables, like zucchini, spinach, or even mushrooms. If you want a different meat option, cooked chicken or turkey works well too.
4. Can I use another type of cheese?
   • Absolutely! Feel free to use cheeses like cheddar, gouda, or even mozzarella, depending on your taste preference. Parmesan adds a nice salty flavor, but you can mix and match.
5. What if I don’t have kefir?
   • You can substitute kefir with milk, buttermilk, or even plain yogurt. Kefir adds a slight tanginess, but any dairy option will work.
6. Can I make this recipe gluten-free?
   • Yes, you can use a gluten-free flour blend to replace the wheat flour, and make sure your breadcrumbs are also gluten-free.
7. How do I prevent the eggplant from becoming soggy?
   • Salting and draining the eggplant helps draw out excess moisture, ensuring that the casserole isn’t too watery. Make sure to pat the slices dry before adding them to the dish.
8. Can I use different vegetables in the recipe?
   • Yes, you can add or substitute vegetables such as zucchini, carrots, or even spinach. Just make sure to cook them thoroughly before mixing them into the casserole.