1 (8 ounce) can sliced eggplant and onion
1/2 cup olive oil
1/2 cup water
1/2 cup chopped fresh basil
3 cloves garlic, pressed
1/2 teaspoon dried basil
1 (3 ounce) package basil or olive oil flavored creamer
2 (10 ounce) packages cream cheese, softened
2 cups shredded mozzarella cheese
1 cup diced cooked ham
1/2 cup chopped green onions
2 tablespoons grated Parmesan cheese
1 cup chopped celery
1 (28 ounce) can tomato sauce
2 (10 ounce) cans eggplant, drained
1 tablespoon Italian seasoning
In a large bowl, mix together the eggplant, olive oil, water, basil, garlic, basil, cream cheese, mozzarella cheese, ham, green onions, Parmesan cheese, celery and tomato sauce. Form mixture into a solid dough. Shape into balls. Wrap in plastic and refrigerate 1 hour.
Heat the olive oil in a large skillet over medium heat. Add eggplant and onion and saute for 10 minutes, or until tender. Mix eggplant mixture with 1/2 cup olive oil and add additional 1/4 cup olive oil to the skillet to cover. Add basil and garlic and saute for 5 minutes, or until the eggplant are tender. Mix together the cream cheese, mozzarella cheese, ham, green onions, Parmesan cheese and eggplant mixture. Spoon eggplant mixture into the skillet and cook over medium heat until the eggplant are tender. Sprinkle cream cheese mixture over eggplant mixture and saute for 5 minutes, or until the eggplant are tender.
Add tomato sauce, eggplant mixture and remaining olive oil to the skillet. Saute over medium heat for 5 minutes and add tomato sauce. Bring to a boil and add the eggplant sauce. Reduce heat to medium.
Add tomato sauce and eggplant mixture to the skillet and cook over medium heat for 1 hour. Mix eggplant mixture with Italian seasoning and serve.
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