Stuffed Eggplant

Directions

1. 1
   Cut eggplant in two.
2. 2
   Scrape out inside and put in saucepan with minced ham.
3. 3
   Cover with water; boil until soft.
4. 4
   Drain and add crumbs, butter, onion, salt and pepper to taste.
5. 5
   Fill each half of hull with mixture.
6. 6
   Add small lump of butter.
7. 7
   Bake for 15 minutes or, if preferred, omit ham, using more bread crumbs and mixing with beaten yolks of 2 eggs.
8. 8
   Serves 4.