2 med. sized eggplant washed and stalks removed
1/2 cup chopped ham (for those vegetarians out there this can be left out)
3 tbsp dried parsley
1 or 2 tomatoes peeled and chopped
1/4 cup dried bread crumbs
1/2 onion finely chopped or grated (I finely chopped mine)
2 1/2 cups grated cheddar (I used 1 1/2 cups and then used 1 cup of grated mozza over top)
freshly ground pepper
Cut the eggplant in half, lengthwise and scoop out the flesh, to leave a 1/4 inch shell.
Roughly chop the flesh.
Make the stuffing by combining the ham, parsely, tomato, bread crumbs, onion, seasonings, and 1 1/2 cups grated cheese.
Place the eggplant shells in a baking dish and fill with the stuffing mixture. Sprinkle with the remaining cheese. Cover with foil.
Bake at 400 degrees for 20 minutes and then uncover and cook for another 5 or 10 minutes or until crisp and golden.
Now on to the Plum Pie
1 unbaked pie shell
11 plums, washed, pitted and quartered
1 well beaten egg
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup sugar
Mix all filling ingredients together in a medium bowl and pour into shell. I baked it at 350 for around 50 minutes until it was golden brown and bubbly.
Serve with ice cream.
Well off to visit all of you. Everyone have a wonderful evening.