4 celery, chopped
2 tablespoons butter
4 eggs, beaten
3 (6 ounce) cans tomato paste
4 pounds ham, cut into 1 inch cubes
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 onion, chopped
1 cup chopped walnuts
Preheat the oven to 400 degrees F (200 degrees C). Grease a 8x8 inch pan.
Beat the butter/margarine in 10-in. x 8x8 inch casserole dish or greased 8x8 inch glass pan. In a large bowl, mix the eggs, tomato paste, ham, cheese and mozzarella cheese. Stir in the drained ham and cheese. Pour the egg mixture into the casserole dish. Sprinkle with mozzarella cheese, Parmesan cheese and onion.
Bake uncovered in the preheated oven for 60 minutes, or until bubbly.
Turn over, and bake uncovered for 30 minutes. Remove egg mixture, and pour over the egyptian layered bread, covering completely. Roll up. Serve hot with tomato sauce, as directed on package.