Stuffed eggplant dinner

Yield: 2 Servings

Measure Ingredient
1 medium Eggplant
1 \N Onion; diced
½ pounds Hamburger
1 \N Tomato; cut in wedges
8 slices Bread
\N \N Salt & pepper
\N \N Garlic powder
\N \N Oregano
\N \N Parsley
\N \N Parmesan cheese
1 \N Egg
\N \N Green olives; optional

Cut eggplant in half lengthwise, hollow out meat. Dice eggplant but leave shells intact. Fry onion & hamburger until light brown; add eggplant & tomato & cook until soft but not mushy. Crumble bread into bowl & season with spices to taste as well as the cheese. Combine dry ingredients & add 1 egg & some water if too dry. Combine all with hamburger mixture, add green olives if desired. Place mixture into eggplant shells; top with additional Parmesan cheese; bake at 350 for 40 minutes. Serves 2 as main dish; omit hamburger for use as side dish. Shell will soften quicker if baked covered.

Remove cover before end of cooking so top will be crispy.

CPT R. W. TARR

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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