Eggplant with Ham Stuffing
| Yield: | 8 Servings |
| Categories: | Main Dishes, Vegetables |
| 4 | tb | Butter |
| 1 1/2 | c | Onions, finely chopped |
| 1 | Clove garlic, finely minced | |
| 1 | lb | Fresh mushrooms, chopped |
| 1 | Juice of 1 lemon | |
| Salt to taste | ||
| Pepper to taste | ||
| 3 | tb | Parsley, finely chopped |
| 1/2 | ts | Dried Thyme |
| 2 | tb | Basil, finely chopped |
| 1/2 | lb | Boiled ham, finely chopped |
| 10 | tb | Fresh bread crumbs |
| 7 | tb | Parmesan cheese, grated |
| 3 | Med. eggplants (2 1/2 lb) | |
| Flour | ||
| Tomato Sauce * | ||
| 1 | c | Peanut, veggie, or corn oil |
Advertisement