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1 medium eggplant
1/4 cup ham -- chopped or in strips
1/4 cup onions -- minced
1/4 cup mushrooms -- sliced
3 tablespoons butter
salt and pepper -- to taste
1/4 cup sour cream -- (1/4 to 1/2)
How To Prepare:
Cut eggplant in half lengthwise. Remove pulp, leaving 1/4 inch pulp in shell. Sprinkle shell with salt and invert on paper towel. Chop eggplant pulp as small as possible and saute with ham, onion and mushrooms in butter until onion vegetables are soft. Add salt and pepper to taste. Remove from heat and stir in sour cream (enough to make mixture moist, but not runny.) Spoon mixture into eggplant halves and sprinkle Parmesan cheese over top.
Bake in 350 F. oven for 30 minutes or until hot and bubbly.
Number of Servings:
Makes 2-4 servings.
Carbs per serving - include all nutritional information if known: