Title: Cheesey Stuffed Eggplant
Categories: Entree Beef Vegetable Southern
Yield: 4 Servings

2	sm	Eggplant
1/2	lb	Ground beef
1	lg	Onion; finely chopped
1	md	Tomato; chopped
3		Garlic cloves; pressed
3	tb	Oil, vegetable
1/4	c	Parsley; chopped
1	ts	Salt
1/2	ts	Pepper
1/2	ts	Oregano, whole
1	c	Water
1/4	lb	Cheese, Cheddar; 8 strips
		Parsley; chopped, opt.

Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4" shell; set shells aside. Cut pulp into 1/2" cubes.

Saute eggplant pulp, ground beef, chopped onion, tomato, and garlic in oil until beef is browned and onion is tender. Stir in 1/4 cup parsley, salt, pepper, and oregano.

Stuff shells with eggplant mixture, and place in a 13x9x2" baking dish; pour water into dish. Cover tightly with aluminum foil, and bake at 350 degrees for 30 minutes. Top each eggplant half with 2 strips of cheese. Bake, uncovered, an additional 5 minutes, or until cheese melts. Garnish eggplant with chopped parsley, if desired.

SOURCE: Southern Living Magazine, September, 1979. Typed for you by Nancy Coleman.

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