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STUFFED EGGPLANT 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 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |