BRAZILIAN STYLE STUFFED EGGPLANT

BRAZILIAN STYLE STUFFED EGGPLANT
serves 4

2 medium eggplants
1 1/2 pounds cooked ham
3 hard cooked eggs
2 cans (8 oz) tomato sauce
salt (optional)
1/4 teaspoon ground red cayenne pepper
1/4 to 1/2 teaspoon ground white pepper
1 teaspoon crumbled dried marjoram
1/4 cup grated Parmesan cheese

Place the eggplants in a pan with 1/4 inch of water. Bake in a
preheated hot oven (400 degF) for 20-30 minutes, or until soft.
Remove stem ends and slice into halves length wise. Scoop out the
insides, leaving a 1/2 inch shell. Chop the pulp fine and whip with
a fork or chop in food processor till finely chopped. Chop the ham
finely or use food processor. Chop the eggs and add along with
the eggplant to the ham.

Add in half of the peppers and mix. Add about a pinch of salt,
but if ham is salty, it might be better not to add salt. Mix it
well. Spoon into eggplant shells and place in baking dish or lightly
oil a baking dish and spoon in eggplant mixture without the shells.
Heat the tomato sauce, season with marjoram , remaining salt and
peppers. Cook for 5 minutes. Spoon over the stuffed eggplants.
Sprinkle with cheese. Bake in preheated oven (350F) for about 20
minutes.