Recipes

Ingredients

• 1 eggplant (about 1 1/4 pounds)
• 1 tablespoon vegetable oil
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 clove garlic, minced
• 2 tablespoons red wine
• 1 (15-ounce) can tomato sauce
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1 bay leaf
• 1/2 cup all-purpose flour
• 2 large eggs, well beaten
• 1/4 cup vegetable oil
• 1 1/2 ( ) cups shredded mozzarella cheese, divided
• 1 (7-ounce) can SPAM® Classic, diced

Directions

1. Cut eggplant lengthwise into 1/4-inch slices. Lightly salt eggplant. Place on plate; cover. Place baking pan filled with heavy cans on top of eggplant. Let stand 1 hour; drain off accumulated liquid.
2. Meanwhile, in medium saucepan, heat oil over medium heat. Add onion, celery and garlic. Cook, stirring occasionally, 4 to 5 minutes or until softened. Add wine, tomato sauce, basil, oregano, salt and bay leaf. Reduce heat to medium-low; cook, stirring frequently, 15 to 18 minutes or until hot and flavors are blended.
3. Heat oven to 400°F. Lightly grease 1 1/2-quart baking dish.
4. Dip each eggplant slice into flour, then into eggs. In large skillet, heat oil over medium-high heat. Add a few slices eggplant. Cook, turning once, 5 to 6 minutes or until browned. Drain on paper towel. Repeat with remaining eggplant.
5. Reserve about 1/3 cup mozzarella cheese. Combine remaining cheese with SPAM® Classic.
6. Remove bay leaf from tomato sauce. Spread about 2 tablespoons tomato sauce over bottom of baking dish. Cover with layer of eggplant. Add layer of SPAM® mixture; spread with 1/2 cup tomato sauce. Repeat layers. Sprinkle with remaining cheese.
7. Bake eggplant mixture 15 minutes or until mixture is hot and cheese is melted. Let stand 5 minutes before cutting.

Notes

1. Extra sauce may be frozen up to three months.