| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Dairy | Vegetable | 2 | Servings | |
INGREDIENTS
| 1 | md | Eggplant; cut in half Lengthwise |
| 1/4 | c | Margarine |
| 1/2 | lb | Ground beef |
| 1/4 | c | Flour |
| 1/4 | c | Green pepper; chopped |
| 1/4 | c | Onion; chopped |
| 1 | ds | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Milk |
| 2 | tb | Parmesan cheese; grated |
INSTRUCTIONS
Scoop out eggplant flesh, leaving 1/2 inch shells. Cut flesh in 1 inch cubes; saute in margarine with beef, flour, green pepper, onion, salt and pepper until browned, stirring constantly. Remove from heat and stir in milk. Fill shells with mixture, sprinkle with Parmesan cheese and place in 13x9x2 inch baking pan. Bake in a 350 degree oven for 45 minutes or until eggplant shells are tender. Randy Rigg Date: Thu, 6 Jun 1996 12:15:08 -0500 From: [email protected] MM-Recipes Digest V3 #157 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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