Total Calories: 142
1 Trim off the tops of the eggplants and cut them in half lengthwise. With a small sharp knife and a spoon, scoop out the pulp of the eggplants, leaving the shells about 1/4 inch thick. Chop the eggplant pulp.
2 Place the chopped eggplant in a colander. Sprinkle generously with salt and let drain over a plate at least 30 minutes. Sprinkle the eggplant shells with salt and place them cut-sides down on a plate to drain.
3 Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water.
4 In a medium skillet, heat the oil over medium heat. Add the onion and chopped eggplant and cook, stirring frequently, until tender, about 15 minutes. Scrape the mixture into a bowl.
5 Cut the tomato in half and squeeze out the seeds and juice. Chop the tomato and add it to the bowl. Stir in the eggs, cheese, basil, prosciutto, 1/2 cup bread crumbs, and salt and pepper to taste. Mix well.
6 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan just large enough to hold the eggplant shells in a single layer.
7 Fill the shells with the eggplant mixture, rounding the surface. Place them in the pan. Sprinkle with the 1 tablespoon bread crumbs. Pour 1/4 cup of water around the eggplants. Bake 45 to 50 minutes or until the shells are tender when pierced. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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