2 med. sized eggplants (remove stalks)
2 oz. chopped ham
1 tbsp. chopped, fresh parsley
1 tomato (skinned and chopped)
2 oz. fresh bread crumbs
1/2 onion (skinned and grated)
6 oz. Cheddar cheese (grated)
Salt and freshly ground pepper

Cut the eggplant in half, lengthways and scoop out the flesh, to leave 1/4 inch shell.

Roughly chop the flesh.

Make the stuffing by combining the ham, parsley, tomato, bread crumbs, onion, seasoning and 2 ounces of the cheese with the eggplant flesh.

Place the eggplant shells in a baking dish and fill with the mixture. Sprinkle with the remaining cheese. Cover with aluminum foil.

Bake in oven at 400 degrees for 20 minutes then uncover and cook for a further 5 to 10 minutes, until crisp and golden.

Serve hot, garnished with chopped parsley. Serves 4.