| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
2 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 1 |
|
Onion; diced |
| 1/2 |
lb |
Hamburger |
| 1 |
|
Tomato; cut in wedges |
| 8 |
sl |
Bread |
|
|
Salt & pepper |
|
|
Garlic powder |
|
|
Oregano |
|
|
Parsley |
|
|
Parmesan cheese |
| 1 |
|
Egg |
|
|
Green olives; optional |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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