Name: Eggplant with Shrimp & Ham Casserole
Prep time: 20 s
Cook time: 25 s
Total time: 45 s
Yield: 6
Cuisine: Spanish
Ingredients: 1 pound eggplantskinnedcut crosswise in 3/4-inch slices; 1/8 teaspoon salt; 1/4 cup all-purpose flour for dusting; 3/4 cup plus 2 tablespoons olive oil for fryingdivided; 2 cloves garlic; 1/4 cup finely chopped onion; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 3 tablespoons all-purpose flour; 1 teaspoon MAGGI Granulated Beef Flavor Bouillon; 1/4 teaspoon ground white pepper or freshly ground black pepper; 12 frozenpeeledcooked medium shrimpthawed; 1/4 cup Serrano ham strips (driedcured Spanish ham) or prosciutto; 1/3 cup shredded Swiss cheese

Make It

Instrucciones en Español

Step 1

Grease 8-inch-square baking pan or broiler-proof dish.

Step 2

Sprinkle eggplant slices with salt and dust with 1/4 cup flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels. Arrange eggplant in overlapping lengthwise rows in prepared baking pan. Keep warm.

Step 3

Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Stir in 3 tablespoons flour. Gradually add evaporated milk, bouillon and pepper. Cook, stirring constantly, until mixture comes just to a boil and is smooth and thickened.

Step 4

Preheat broiler.

Step 5

Top eggplant with shrimp and ham. Strain sauce over shrimp and ham. Sprinkle with cheese. Broil for about 4 to 5 minutes or until golden.

Eggplant with Shrimp & Ham Casserole

Ingredients

Key Ingredients

NESTLÉ® CARNATION® Evaporated Milk