Baked Ham Stuffed Eggplant

Ingredients

• 1 large eggplant
• ½ cup minced boiled ham
• 1½ cups bread crumbs
• 1 egg, well-beaten
• cream, as needed
• salt and pepper to taste
• minced parsley
• minced onion
• 1 cup stock

Method

1. 1 Parboil the eggplant for 10 minutes, then plunge into salted ice-water and let stand for 1 hour.
2. 2 Mix ham, bread crumbs, egg, cream, salt, pepper, parsley, and onion to form a smooth paste.
3. 3 Split eggplant lengthwise, scrape out pulp, and mix pulp into the stuffing.
4. 4 Fill the shells, tie together, place in a pan with stock, cover, and bake for 30 minutes.
5. 5 Remove the string and serve.