Ham Stuffed Eggplant
| Yield: | 4 Servings |
| Categories: | Pork, Ham |
| 2 | md | Sized eggplants; (each about 1 lb.) |
| 1/3 | c | Olive oil |
| 8 | tb | Butter; cut into 1/2" bits |
| 4 | ts | Butter; melted |
| 1/2 | c | Onions; finely chopped |
| 1/2 | c | Scallions (including 3" of tops); finely chopped |
| 1 1/2 | ts | Garlic; finely chopped |
| 1 | c | Drained canned tomatoes; coarsely chopped |
| 1 | ts | Dried thyme; crumbled |
| 1/2 | ts | Ground hot red pepper; (cayenne) |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1/2 | lb | Lean smoked ham; finely ground |
| 2 1/4 | c | Soft fresh crumbs made from French or Italian bread |
| 1/4 | c | Fresh parsley preferably; finely chopped |
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