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.