- Eggplant - 1 small
- Milk - 2 cups
- Seasoned Bread Crumbs - 1 cup (approx.)
- Butter Oil - 4 tablespoons (alt. oil)
- Ham - 8 thin slices
- Eggs - 8 poached (consult recipe for Veal Roussel)
- Hollandaise Sauce - (consult recipe for Eggs and Crabcakes)
- Grated Parmesan cheese
Peel the eggplant and cut crosswise into 1/2-inch-thick slices. Soak for 15 minutes in lightly salted milk. Coat with seasoned bread crumbs and fry until lightly browned in butter or oil. Grill the ham slices.
To serve: Place two eggplant slices on each plate. Set a ham slice and a poached egg on the eggplant rounds. Coat with Hollandaise and top with a sprinkling of Parmesan cheese. If desired, serve with a grilled tomato.