Halve eggplants lengthwise and scoop out the centers, leaving a 1/4 inch thick shell.

Finely chop the eggplant pulp and set aside.

Heat olive oil in a large skillet over medium heat.

Add eggplant shells and coat all sides with oil.

Cover the skillet and cook for 5-6 minutes.

Turn the shells over, cover, and cook for another 5 minutes, until slightly softened.

Invert shells on paper towels to drain and arrange cut-side up in a baking dish.

Preheat oven to 400 degrees.

Drain any remaining oil from the skillet, add butter, and heat over medium heat.

Add onions, scallions, and garlic; cook, stirring frequently, until softened but not browned.

Add eggplant pulp, tomatoes, thyme, red pepper, black pepper, and salt; cook until most of the liquid evaporates and the mixture thickens.

Remove from heat and stir in ham, 2 cups of breadcrumbs, and parsley.

Taste and adjust seasoning.

Spoon the filling into the eggplant shells, dividing equally and mounding slightly.

Sprinkle each shell with 1 tablespoon of breadcrumbs and drizzle with 1 teaspoon of melted butter.

Bake for 15 minutes, or until shells are tender and filling is lightly browned.

Arrange stuffed eggplant on a heated platter.