Eggplant with Ham and Cheese from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• ¾ teaspoon dried basil
• ¾ teaspoon dried oregano
• ½ teaspoon salt
• 1 tablespoon olive oil or butter
• 2 large cloves garlic, crushed
• 1 eight-ounce can tomato sauce
• 1 large eggplant, sliced thin
• ¼ pound French Brie or other soft, mild cheese, sliced
• 4 large stalks broccoli, chopped coarsely
• ¼ pound precooked ham, chopped coarsely
• ½ cup crushed soda crackers
• ¼ cup freshly grated Parmesan cheese