MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Eggplant Padovana
 Categories: Vegetables, Main dish
      Yield: 2 portions
 
      1 md Eggplant
      1 md Onion, minced
      1 tb Parsley, minced
      2 tb Celery, chopped
      1 sm Green pepper, chopped
      1 c  Plum tomatoes
      1 c  Bread crumbs
    1/4 c  Parmesan Cheese, grated
           Salt and pepper, to taste
      3 tb Olive Oil
 
  Clean eggplant;  cut in half lengthwise.  Scoop out pulp, leaving
  shell 1/2 inch thick.  Cut pulp into small pieces.
  
  Combine onion, parsley, celery, green pepper, plum tomatoes, bread
  crumbs, cheese, salt and pepper with pulp.  Fill eggplant halves with
  mixture.
  
  Place prepared eggplant in baking dish with olive oil.  Bake at 350F.
  for 45 minutes.  Lower heat if necessary to prevent browning.
 
 SOURCE:  American Academy of Chefs--S.  Sabatelle, Chef
   

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