Marinated Eggplant And Ham Salad Recipes

"BERINZILA" (EGGPLANT AND HAM)

Steps:

• 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.

MARINATED EGGPLANT SALAD

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Cut eggplants on diagonal into 1/2-inch-thick slices. Brush slices lightly with olive oil. Grill or broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool eggplant slightly.
• Whisk 1/4 cup olive oil, vinegar and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with chopped basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.

EASY EGGPLANT, MOZZARELLA & HAM WRAPS

Steps:

• Preheat oven to 450.
• Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
• Pat slices with a paper towel to remove as much moisture as possible.
• Grill eggplant until pliable.
• Remove eggplant from grill and allow to cool slightly.
• Top each slice of eggplant with a slice of ham and a slice of mozzarella.
• Roll up and secure with a toothpick.
• Arrange rolls in a baking dish coated with cooking spray.
• Top with chopped tomatoes and parmesan cheese.
• Bake until bubbly.