1 lemon
1 c. water
1 lg. eggplant
1/4 c. minced onion
1/2 c. buttered bread crumbs
1 c. cooked ham, diced
2 tbsp. butter
1 egg, beaten
1/4 c. grated or shredded cheese

Combine lemon juice with water. Peel eggplant. Dip in lemon water. Dice and dip again. Rinse in cold water. Parboil diced eggplant about 10 minutes. Saute onions and ham in butter; add eggplant and egg. Mix well. Put mixture in 1 quart baking dish. Combine cheese and crumbs; sprinkle over top. Bake at 350 degrees for 40 minute.