|Eggplants||3 , halved lengthwise|
|Oil||1⁄4 Cup (4 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Remove pulp from eggplant.
Chop very fine and reserve cook eggplant shells in oil in skillet until tender.
Remove, reserving oil.
Combine chopped eggplant, chicken, ham, celery, and onion.
Cook in oil in skillet, stirring occasionally for 10 to 15 minutes, or until eggplant is tender.
Stuff eggplant shells with mixture; melt butter in saucepan.
Blend in flour and salt; add milk gradually.
Cook, stirring, until mixture thickens and comes to a boil; add cheese.
Stir until melted.
Serve with eggplant