Other Main Dishes
Eggplant stuffed with Ham
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green pepper chopped fine
Wash and dry eggplant and cut off slice from top. Scoop out the insides within 1/2" of skin. Cover shell with salted water and set aside.
Chop eggplant pulp and combine with onions, peppers, and tomatoes. Cook in a small amount of boling water until tender. Dran and mash the eggplant pulp , then add butter, salt, pepper, and ham.
Drain the shall well and fill with the mixture, sprinkle top with bread crumbs and bake in over at 350 for 25-30 minutes.