Eggplant with shrimp and sauce

Cut lengthwise, make a slit the Eggplant pulp with cross-cuts and round about half a cm from the skin.

FRY in a padellone from frying, drain and keep aside.

In a pan put chopped onion very thin and add the diced ham, salt, pepper and saute.

Take the bechamel and make it a bit if too runny, remove then add a little butter, ham (without onion) sliced pulp of Eggplant, salt and pepper; mix everything.

Put the drained Eggplant into a dish and fill them with the mixture, smoothing out fine.

Place in oven and grill.

Decorate with a few previously boiled shrimp, and a few basil leaves.