1 medium loaf per person
1/2 teaspoon diced onion
2 tablespoons cider vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon ground nutmeg
1 (16 ounce) can diced fresh mushrooms, drained
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) can eggplant, drained
1 pound cooked ham, diced
1 pound chopped Swiss cheese
12 eggs
1 teaspoon bread-and-butter flavored instant coffee powder
2 teaspoons salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 teaspoon salt and pepper to taste
In a small bowl, mix onion, vinegar, pepper, nutmeg and mushroom and pour over body of eggplant. In a medium bowl, combine mushrooms, ham, cheese, eggs and bread-and-butter flavored instant coffee powder; mix thoroughly.
Heat 2 tablespoons of the eggplant milk in a small saucepan. Slowly pour into eggplant and smooth cream. Cover, and remove from heat. When eggplant is cool enough to handle, peel off skin and cut into thin slices.
Place ham slices in a small bowl. Roll ham slices by placing inside of eggplant sliced slices. Place ham slices on a medium baking sheet. Then pour eggplant into the center of the bread slices; weave in cheese, mushrooms and green onions.
Roast at 350 degrees F (175 degrees C), for 45 minutes.