Stuffed Eggplant

Directions

1. 1
   Cut eggplant in halves; wash with vinegar and water.
2. 2
   Put to boil in hot salted water until tender.
3. 3
   Remove from water and drain.
4. 4
   Put into skillet onions, tomatoes, garlic and shortening. Cover for a few minutes on a low flame.
5. 5
   Add bread crumbs and cook dry.
6. 6
   Remove the pulp of the eggplant and add to the mixture.
7. 7
   Add ground meat and seasoning.
8. 8
   Return to fire and cook some more. Allow to cool before adding egg.
9. 9
   Fill shells with mixture.
10. 10
    Dust with bread crumbs; fry or bake.