Ham-Stuffed Eggplant

Oxmoor House
4 servings


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2 medium eggplant
1 medium-size green pepper, chopped
1 medium onion, chopped
2 tablespoons butter or margarine
2 medium tomatoes, peeled and chopped
1 cup diced, cooked ham
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup soft breadcrumbs


Wash eggplant; cut a lengthwise slice from top of each eggplant. Remove pulp, leaving a firm shell. Chop pulp, and set aside. Cook eggplant shells in boiling salted water to cover 5 minutes or until tender but firm. Drain; cool slightly.

Sauté green pepper, onion, and reserved eggplant pulp in butter in a large skillet until tender. Stir in tomato, ham, salt, and pepper; cook 1 minute or until thoroughly heated.

Place shells in a 12- x 8- x 2- inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs. Bake at 350° for 20 minutes or until lightly browned.

Created date

February 2010