| 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: awilson@tfs.net
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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