eggplant1 lb. ground meat
2 eggs
1 onion chopped
2 tablespoons minced parsley
1 cup bread crumbs (flavored)
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
olive oil
6 small eggplants

  1. Mix meat eggs, onion, parsley, bread crumbs, cheese, salt and pepper.
  2. Cut tops (1 inch) of egg eggplants and save. Using grapefruit knife and spoon, hollow out centers of eggplant leaving 1/2 inch shell. Chop pulp and saute in 1/4 to 1/3 cup hot olive oil until lightly browned. Add eggplant to meat mixture. Fill eggplants and brush shells with oil.
  3. Place in oiled casserole cover with eggplant tops, and bake at 350° F. for 30 to 40 minutes or cooked through.

Serves 6
Note: Add spaghetti sauce if desired last 15 minutes of baking time.

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