Stuffed Eggplant

1. 1

   Cut eggplant in two.

2. 2

   Scrape out inside and put in saucepan with minced ham.

3. 3

   Cover with water; boil until soft.

4. 4

   Drain and add crumbs, butter, onion, salt and pepper to taste.

5. 5

   Fill each half of hull with mixture.

6. 6

   Add small lump of butter.

7. 7

   Bake for 15 minutes or, if preferred, omit ham, using more bread crumbs and mixing with beaten yolks of 2 eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.