Eggplant Boston
Main
Ingredients
| 1/2 lb | ham, julienned |
| 1 | onion, thinly sliced |
| as needed | butter |
| to taste | chopped parsley |
| 1 | eggplant, sliced |
| as needed | flour |
| as needed | egg wash |
| as needed | oil for frying |
| as needed | béchamel |
| as needed | grated cheese |
Method
- Sauté julienned ham with thinly sliced onion in butter. Season with chopped parsley.
- Flour the eggplant slices, dip in egg wash, then fry in hot oil.
- In a casserole, layer: eggplant, ham mixture, then a second eggplant layer.
- Top with béchamel, grated cheese and a little butter.
- Bake at 400°F until bubbly.
As written in 1982
Eggplant Boston 1/2lb Julien Ham Sauted with 1 onion thinly sliced in butter. Season with chopped parsely. Flour slices into egg wash into hot oil. (1) layer of eggplant (2) Ham mixture (3) Second Eggplant layer in cassarole. Top with Bechamel, grated cheese little butter, bake at 400° till bubbly
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