Seafood Stuffed Eggplant

You can prepare and cool the eggplant halves a day in advance, and then bake just before serving. If the stuffed eggplant is cold, you may need to cook it for an extra five minutes.
Preheat the oven to 425 degrees.Slice the halves of each eggplant crosswise; lightly brush the eggplant halves with cooking spray. Place the eggplant halves, cut sides down, on a baking sheet. Bake at 425 ° C for 10 minutes. Turn the eggplant halves over; bake for another 10 minutes or until tender. Remove from the oven; let cool for 10 minutes. Remove the eggplant pulp, leaving a 1/4-inch thick shell. Place the eggplant shells on a baking sheet greased with cooking spray. Slice the meat and set aside.Reduce the oven temperature to 350 degrees.Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ham, 1/2 cup onion, bell pepper, and garlic; simmer for 5 minutes. Add the remaining eggplant pulp and beer; cook for 10 minutes or until most of the liquid has evaporated, stirring occasionally. Add shrimp; cook for 1 minute. Remove from heat.Put the bread in a food processor; chop until large crumbs form. Add the breadcrumbs, 3 tablespoons of cheese, green onion, basil, tarragon, zest, salt, and black pepper to the eggplant mixture; mix gently. Place about 1/2 cup of the shrimp mixture on top of each eggplant in its shell. Sprinkle with 1 1/2 teaspoons of cheese each. Bake at 350 ° C for 15 minutes or until the shrimp is fully warmed and cooked through.