Stuffed Eggplant

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Cut large eggplant in half lengthwise; steam in or above 1/2 cup water until almost tender, about 15 to 20 minutes.
3. 3
   Remove center of eggplant, leaving shell 1/3 inch thick.
4. 4
   Chop pulp fine, adding water left from steaming.
5. 5
   I pan used for steaming, saute chopped onion and celery or bell pepper.
6. 6
   Add beef, sage, salt, chopped eggplant, leftover vegetables, and dry bread crumbs or wheat germ; stir and heat through.
7. 7
   Put stuffing in eggplant shells, sprinkle with paprika, and place in shallow baking dish.
8. 8
   Bake for 10 minutes.