Stuffed Eggplant!

Today I found myself grocery shopping...which I enjoy immensly, to my husband's chagrin. While happily browsing along the produce, I stumbled accross an eggplant! I havent had anything with eggplant in years, so I decided to pick one up. My room mate was, as ever, my brave taste tester and she's given me a clear 2 thumbs up. Also I've been following Gluten Free Mama's blog and facebook, to which she posted this wonderful cottage dill bread recipie. I used some left over pieces for my bread crumbs. Hope you enjoy!

For two people:

One eggplant(mine was only about the size of a coconut.)
1/4 cup grated onion(or diced, its a preference.)
3-4 grated cloves of garlic(or more if you're the garlicy type, I wont tell.)
1/2 cup diced ham
1/2 cup shredded cheddar cheese, plus a little extra for topping
1 cup bread crumbs(gluten free!)
2 tbsp olive oil
1 tbsp apple cider vinegar

Pre-heat your oven to 400 degrees. Wash and cut your eggplant in half, then hollow them out(leave about 1/4 inch of flesh along the sides.) Dice up the insides to small pieces, and mix with your other ingredients in a bowl. Make sure your bowl ingredients are evenly coated with the oil. Next you'll want to pack the halves of your eggplant with your stuffing. Put as much on as you can! There may be a little extra stuffing, thats ok. At this point you'll want to put a little extra cheese on top, then pop it in the oven for 20 minutes. At 20 minutes, pull it out, cover with foil, and pop it back in for another 10 minutes. Serve and enjoy!