Clean the eggplants and cut them in half lengthwise. Now, using the tip of a knife, scoop out the pulp, being careful not to break the skins.
Finely chop the ham and then the pulp of the eggplants.
In a skillet, heat the olive oil and fry the skins over moderate heat on both sides until lightly browned; drain them on paper towels.
In the same oil, sauté the pulp, and when it starts to brown, remove it from the oil and drain it.
In another skillet, melt half of the butter and sauté the chopped ham until it is browned.
Now sprinkle the flour in the skillet where the eggplants were browned and stir very well until the oil is completely absorbed.
Add a little milk to this until it forms a thick sauce; add the fried ham, the pulp of the eggplants, the lemon juice, and season with salt and pepper.
Fill the eggplants with this mixture and place them in a buttered baking dish.
Sprinkle with breadcrumbs and distribute the remaining butter cut into pieces over them.
Place the baking dish on the top of the oven at 200 degrees Celsius until the eggplants are gratinated; serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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