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Eggplant Casserole Marie
Vegetable and Meat Casserole
10 medium eggplants
1 1/2 cup chopped celery
1 cup chopped green peppers
2 bunches chopped green onions
1 1/2 cups chopped onions
4 cups diced ham
1 1/2 cup Italian bread crumbs
1 tsp. sugar
1 1/2 sticks butter
salt and pepper to taste
1 Tbls. garlic powder
1 pound swiss cheese, sliced


Cut eggplant in half and boil until tender. Drain, cool, then scrape - discard skin. Simmer ham in a little oil and butter about 20 minutes. Add celery, peppers, and onions until veggies are tender. Add eggplant and simmer 1/2 hour or more. Add garlic powder, salt, pepper, and sugar. Simmer 1/2 hour more. Add bread crumbs and butter. Stir occasionally until butter melts. Add more bread crumbs if too watery. Grease 2 pyrex 9x13 casserole dishes. Put layer of eggplant, cover with slices of swiss, then another layer of eggplant. Sprinkle bread crumbs on top. Bake 1/2 hour at 300 degrees (until cheese is melted).
Preparation Time: 2 hours Serves: 20
Recipe Origin: United States
Submitted by:
United States
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