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.


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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