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      Title: Stuffed Eggplant
 Categories: Vegetables
      Yield: 3 servings

      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
           Dash of salt
    1/8 ts Pepper
    1/4 c  Milk
      2 tb Parmesan cheese, grated

  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

  From: Randy Rigg                      Date: Dec-16-95 9:43am

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