Eggplant Stuffed with Cheese and Prosciutto

Trim off tops of the eggplants and cut them in half lengthwise. With a small sharp knife and a spoon, scoop out the pulp of the eggplants, leaving the shells about 1/4-inch thick. Chop the eggplant pulp. Place the chopped eggplant in a colander. Sprinkle generously with salt and let drain over a plate for 30 minutes. Sprinkle eggplant shells with salt and put them cut-sides down on a plate to drain. Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water.

In a medium skillet, heat oil over medium heat. Add the onion and chopped eggplant and cook, stirring frequently, until tender, about 15 minutes. Scrape the mixture into a bowl. Cut the tomato in half and squeeze out the seeds and juice. Chop the tomato and add it to the bowl. Stir in the eggs, cheese, basil, prosciutto, 1/2 C. bread crumbs and salt and pepper to taste. Mix well.

Preheat the oven to 400 degrees. Oil a baking pan. Fill the shells with the eggplant mixture, rounding the surface. Place them in a pan. Sprinkle with the 1 Tbs. bread crumbs. Pour 1/4 C. water around the eggplants. Bake 45-50 minutes or until the shells are tender when pierced. Serve.