“Eggplants are ideal for stuffing, this is a tasty filling meal. Serve with sauted potatoes and a salad.”
1hr 5mins

Ingredients Nutrition


  1. Slice eggplants in half lengthways.
  2. Carefully scoop out flesh without breaking the skin.
  3. Cut flesh and ham into small cubes.
  4. Heat 3 tablespoons oil in frying pan.
  5. Add eggplant shells and fry over a gentle heat until they begin to soften.
  6. Drain on paper towels.
  7. Add remaining oil to pan, saute the eggplant flesh for 5 minutes until lightly softened.
  8. Remove from pan and drain on paper towels.
  9. Melt 1/2 tablespoon butter in sauce and cook ham for 2 minutes.
  10. Add zucchini to pan and saute for 1 minute.
  11. Remove zucchini and ham and add remaining butter to pan.
  12. When melted, stir in flour and milk and bring to boil, stirring to make a smooth sauce.
  13. Stir in three quarters of grated cheese, horseradish and seasoning.
  14. Prehat oven to 200C/400F.
  15. Mix together eggplant flesh, ham and zucchini and spoon mixture into the eggplant shells.
  16. Pour a little sauce over each then top with breadcrumbs mixed with remaining cheese and parsley.
  17. Sprinkle with parmesan cheese.
  18. Bake for 20- 25 minutes or until golden.

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