Stuffed Eggplant

8 ingredients
11 steps

Ingredients

  • 4 medium eggplants
  • 3 lb. cooked, diced ham
  • 6 hard-cooked eggs
  • 4 (8 oz.) cans tomato sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. crumbled dried marjoram
  • 1/2 c. grated Parmesan cheese

Directions

  1. 1
    Place eggplant in a pan with 1/2-inch water.
  2. 2
    Bake in preheated hot oven (400°) for 30 minutes or until soft.
  3. 3
    Remove stem ends and slice into half lengthwise.
  4. 4
    Scoop out insides, leaving 1/2-inch shell.
  5. 5
    Chop and whip pulp well.
  6. 6
    Add ham and eggs and spoon in shells.
  7. 7
    Put in baking dish and season with heated tomato sauce, salt, pepper and marjoram.
  8. 8
    Cook for 5 minutes.
  9. 9
    Fill eggplant halves.
  10. 10
    Sprinkle with Parmesan cheese and put in 350° preheated oven for 20 minutes.
  11. 11
    Makes 8 servings.

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