Stuffed Eggplant

9 ingredients
4 steps

Ingredients

  • 2 eggplants
  • 2 c. cubed ham
  • 1 c. celery, chopped
  • 1/2 c. Parmesan and Romano cheese
  • 1/2 c. Progresso Italian bread crumbs
  • 1 large onion, chopped
  • 1 large garlic clove, chopped
  • 3 Tbsp. shortening
  • salt and pepper to taste

Directions

  1. 1
    Parboil until tender.
  2. 2
    Cut in halves and scoop out meat.
  3. 3
    Set aside and saute onion, garlic and celery and cook until tender. Mash pulp with ham, cheese, bread crumbs and mixture in skillet. Fill shells and cover with more bread crumbs.
  4. 4
    Bake at 350° until crumbs are browned.

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