Ham And Cheese Stuffed Eggplant

• 2 eggplants (about 1/2 lb. each)
• 2 Tbsp. butter
• 1 onion, chopped
• 2/3 c. chopped cooked ham
• 1 tomato, chopped
• 1 c. fresh bread crumbs (white)
• 1 Tbsp. chopped fresh parsley
• 1 c. sharp Cheddar cheese
• salt and pepper
• 1 to 2 Tbsp. broth or water

1. Trim off the stem end of the eggplants.
2. Cut in half (lengthwise), leaving a 4-inch thick shell; scoop out and reserve the flesh.
3. Bring a pan of salted water to boil; add the eggplant shells.
4. Reduce heat and cook 5 minutes.
5. Lift out carefully with a slotted spoon and drain eggplant shells upside down.
6. Preheat oven to 350u0b0.
7. Chop reserved eggplant flesh.
8. Melt butter in a skillet; add onion and saute for 5 minutes until soft and lightly colored.
9. Add the chopped eggplant; cook and stir 5 minutes. Remove from heat; mix in ham, tomato, crumbs, parsley, 1/2 of cheese and season to taste.
10. Mix in half broth to moisten. Arrange plant shells in single layer.
11. Spoon filling in shells. Sprinkle cheese.
12. Bake 25 to 30 minutes, until cheese has melted.

eggplants, butter, onion, tomato, bread crumbs, parsley, cheddar cheese, salt, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278385 (may not work)