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2 whole eggplant
1/4 c. rice
1/2 lb. raw hamburg
1/4 c. bread crumbs
1 egg
1/4 c. grated cheese
small amount parsley
salt and pepper to taste
1 medium onion
3/4 c. crushed tomatoes (may
need more)
3/4 c. water
small amount basil
1 green pepper

Wash eggplant, cut ends. Then cut in half lengthwise.
Scoop out pulp. Chop pulp in small pieces and salt. Salt
inside of shells. Let both stand for 1 1/2 hours. Rinse both
shells and pulp and squeeze out water. Cook rice and cool.
Then mix raw hamburg, pulp, cooked rice, bread crumbs, grated
cheese, parsley, egg, salt and pepper. Mix well. Fill shells.
Spray Pam on electric frypan, then add a little oil. Brown on
all sides. In a small frypan fry onions and green sliced
pepper, then add crushed tomatoes and water and basil; heat.
Pour into 10 x 6-inch baking dish. Set browned eggplant on
top. Cover with foil. Bake at 350 degrees for 1 1/2 hours. Serves

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