• 1 eggplant
• Salt
• Paprika
• Lemon Juice
• 1 clove garlic, cut or crushed
• 1 cup chopped cooked ham
• 1/4 cup soft bread crumbs
• 1 cup chopped tomatoes, seeded
• 1 tablespoon butter or margarine
• 1/4 cup grated or shredded cheese

Cut eggplant in lengthwise halves.  Scoop out pulp, leaving 3/4″ shell.  Sprinkle with salt, paprika and lemon juice. Rub outside with garlic.

Cook pulp in boiling salted water until tender.  Drain and mash.  Add ham, bread crumbs and tomatoes.  Fill eggplant shells with mixture.

Dot with butter and sprinkle with cheese.  Bake in moderate oven (375 degrees) for 30 minutes.  Makes four servings.