Cut the melanzane in half lengthwise. With a sharp kitchen knife remove the inside, leaving in about 1 cm thick shell. Either sauté the melanzane in oil until soft, or coat with oil and bake in the oven until soft. Finely chop the insides and set aside for later.
Heat 3 tablespoons of oil in a frying pan until hot and brown the mince and diced ham. Add the onion and the eggplant and fry for a few minutes. Now add the tomatoes, wine and cinnamon and cook until the liquid evaporates and the mixture is dry. In a small saucepan, heat 1 tablespoon of oil, stir in the flour and then the cow’s milk. Stir until the sauce thickens. Season with nutmeg, pepper and salt. Add the meat mixture to the sauce and stir in a beaten egg. Place the eggplant halves on a baking sheet and fill with the meat mixture. Mix the remaining egg and put a touch of it on each eggplant half, sprinkle with breadcrumbs and drizzle with oil.
Bake over medium heat in oven for 1500 cmin.
by Sylvia Mancini
Tip: Cinnamon adds a wonderful sweet-spicy note to dishes!
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