Stuffed Eggplant
15 ingredients
10 steps
Ingredients
- 3 medium eggplant
- 3 Tbsp. olive oil
- 1 bell pepper, chopped
- 4 medium ribs celery
- 1 medium onion, chopped
- 1 lb. ground round or shrimp
- 4 Tbsp. fresh parsley
- 3 cloves garlic, chopped
- 1 c. Italian bread crumbs
- 1 c. Parmesan cheese
- 2 eggs
- 1/2 stick butter
- 1 tsp. Tabasco sauce
- salt and pepper
- paprika
Directions
-
1Peel and cube eggplant; boil in salt water until soft.
-
2Drain, saving a little water.
-
3In olive oil, fry vegetables.
-
4Cook meat in same pan.
-
5Add all but paprika and mix well.
-
6Breaking up eggplant, place in buttered dish.
-
7Spread a little bread crumbs and paprika over top.
-
8Bake 40 minutes at 325°.
-
9The saved water is for making the consistency you want it.
-
10This freezes well. Freeze before baking.
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