Stuffed Eggplant

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Grease a baking dish that will hold the eggplant halves.
3. 3
   Wash eggplant; cut in half lengthwise.
4. 4
   Remove pulp to within 1/2-inch of skin; reserve pulp.
5. 5
   Salt and pepper eggplant shells.
6. 6
   Dice pulp; mix well with 3 tablespoons butter. Add vegetables, stuffing mix and salt.
7. 7
   Fill shells and place in prepared pan.
8. 8
   Sprinkle with cheese.
9. 9
   Cover with foil.
10. 10
    Bake 40 minutes; remove foil.
11. 11
    Coarsely crush cornflakes and mix with butter.
12. 12
    Sprinkle over shells.
13. 13
    Bake, uncovered, 10 to 15 minutes or until topping is brown.
14. 14
    Serves 6.