Oaklawn Gardens' Stuffed Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 medium eggplant |
4 slices bacon |
2 medium onions, chopped |
1 small green pepper, chopped |
1 clove garlic, minced |
1/2 pound lean ground beef |
1 tablespoon worcestershire sauce |
1/4 cup chopped fresh parsley |
3 slices bread, torn into bite-size pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup soft breadcrumbs |
2 tablespoons butter or margarine, melted |
Directions:
1. Wash eggplant thoroughly; cook in boiling water to cover 10 minutes or until tender but firm. Drain and cool slightly. Cut each in half lengthwise; remove and reserve pulp, leaving a firm shell.
2. Cook bacon in a large skillet until crisp; drain bacon well, reserving drippings in skillet. Crumble bacon, and set aside.
3. Sauté onion, green pepper, and garlic in reserved drippings until tender. Add ground beef and Worcestershire sauce; cook an additional 3 minutes or until beef is browned. Stir in eggplant pulp, bacon, parsley, bread pieces, salt, and pepper; cook until thoroughly heated.
4. Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs and butter. Bake at 375° for 20 minutes or until lightly browned.
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