Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Spray a baking sheet with nonfat cooking spray. Rinse the eggplant under cold water and dry. Cut the eggplant lengthwise, scooping out the remaining eggplant so that only a solid shell remains. Put the eggplant pulp in a small saucepan and the eggplant boats on a baking sheet.

2. Brush the eggplant boats with olive oil. Sprinkle with salt and pepper to taste if desired. Place the baking sheet in the oven and cook the eggplant boats for 10 or 12 minutes, or until they are tender.

3. Prepare your ham and ricotta cheese mixture. Add some olive oil to the eggplant pulp on the stove and cook for a few minutes until very tender. Add some seasoning if you like such as onion and garlic powder. Keep in mind that while raw eggplant is flavorless and bland, upon cooking, the eggplant's spongy texture absorbs the flavors of any added ingredients. Allow the mixture to cool before adding a heaping cup of ricotta cheese and your favorite ham, cut into bite-sized pieces. Use smoked ham or, in a bow to the tradition of Italian-style eggplant, pancetta or prosciutto. You can stir in some other ingredients at this point like chopped red and yellow peppers. Taste the mixture, and then sprinkle in some seasoned breadcrumbs for added texture and flavor.

4. Remove the eggplant boats from the oven and let them cool for a few minutes. Stuff each one with a heaping pile of the ricotta-ham mixture.

5. Return the tray to the oven and cook until the ricotta is warm, or for about 15 minutes. Let the dish cool for a few minutes before serving.