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Cheese-Stuffed Eggplant


  • 1 med. eggplant
  • 1/2 tsp. salt
  • 4 Tbsp. lemon juice
  • 1 can tomato sauce (8oz.)
  • 1/4 tsp. crushed oregano leaves
  • Ad

  • 1/2 cup chopped onion
  • 1 Tbsp. butter
  • 1/2 lb. cooked ham, chopped
  • 1/3 cup coarsely grated carrot
  • 1/4 cup finely chopped celery
  • 2 cups shredded Cheddar cheese


Cut eggplant in half lengthwise. Scoop out pulp to within 1/2 inch of edge. Bring 2 cups water, salt and 2 tablespoons lemon juice to a boil in 3 qt. saucepan. Place eggplant shells in boiling water; cover. Parboil for 5 minutes. Drain and set aside. Chop eggplant pulp. Combine pulp, tomato sauce, oregano and remaining 2 tablespoons lemon juice in 2 quart saucepan. Heat to boiling point; set aside. Saute' onion in butter in skillet until tender. Remove from heat. Stir in remaining ingredients. Spoon 2/3 of the tomato mixture into buttered 1 1/2 quart baking dish. Arrange eggplant shells on top. Spoon ham mixture into shells. Pour remaining tomato sauce over top. Bake in preheated 375 degrees F oven for 25-30 minutes or until hot. Serves 4.


By Robin from Washington, IA

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