Stuffed Eggplant

1. 1

   Parboil until tender.

2. 2

   Cut in halves and scoop out meat.

3. 3

   Set aside and saute onion, garlic and celery and cook until tender. Mash pulp with ham, cheese, bread crumbs and mixture in skillet. Fill shells and cover with more bread crumbs.

4. 4

   Bake at 350u00b0 until crumbs are browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.