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Cheese Stuffed Eggplant

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1 medium eggplant
½ teaspoon salt
4 tablespoons lemon juice
1 can 8 ounces tomato sauce
¼ teaspoon crushed oregano leaves
½ cup chopped onion
1 tablespoon margarine
½ pound cooked ham, chopped
1/3 cup coarsely grated carrot
¼ cup finely chopped celery
2 cups shredded Cheddar cheese
Cut eggplant in half lengthwise. Scoop out pulp to within ½ inch of edge.


Bring 2 cups water, salt, and 2 tablespoons lemon juice to a boil in 3 quart saucepan. Place eggplant shells in boiling water; cover. Parboil for 5 minutes. Drain and set aside. Chop eggplant pulp. Combine pulp, tomato sauce, oregano and remaining 2 tablespoons lemon juice in 2 quart saucepan. Heat to boiling point; set aside.

Sauté onion in margarine in skillet until tender. Remove from heat. Stir in remaining ingredients. Spoon 2/3 of the tomato mixture into buttered 1 ½ quart baking dish. Arrange eggplant shells on top. Spoon ham mixture into shells. Pour remaining tomato sauce over top. Bake in preheated 375 degree oven for 25 to 30 minutes or until hot.

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