Stuffed Eggplant - cooking recipe

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

Preparation

Place eggplant in a pan with 1/2-inch water.
Bake in preheated hot oven (400\u00b0) for 30 minutes or until soft.
Remove stem ends and slice into half lengthwise.
Scoop out insides, leaving 1/2-inch shell.
Chop and whip pulp well.
Add ham and eggs and spoon in shells.
Put in baking dish and season with heated tomato sauce, salt, pepper and marjoram.
Cook for 5 minutes.
Fill eggplant halves.
Sprinkle with Parmesan cheese and put in 350\u00b0 preheated oven for 20 minutes.
Makes 8 servings.