Melanzane Imbottite(Stuffed Eggplant) - cooking recipe

Ingredients

3 small eggplants
1/2 lb. hamburg meat
1 tsp. chopped parsley
1 tsp. minced onion
salt and pepper to taste
olive oil
1 (4 oz.) can chopped mushrooms
1 (8 oz.) can tomato sauce
1/3 c. instant rice
1/4 c. grated Romano cheese

Preparation

Wash eggplants, cut in half lengthwise and scoop out center, leaving 1/2-inch wall.
Cut center into pieces and set aside. Place small amount of olive oil in skillet and saute hamburg, parsley, onions, salt, pepper and mushrooms together.
Cook until hamburg browns.
Toss with fork.
Add tomato sauce and cook 15 minutes.
Add cut up pieces of eggplant and cook 15 minutes more, stirring.
Add rice.
Cook 5 minutes.
Grease outside of eggplant with olive oil.
Sprinkle inside with salt and pepper.
Sprinkle top with Romano cheese.
Bake in 375\u00b0 oven for 40 minutes or until tender.
Serves 6.