Eggplant Dressing - cooking recipe

Ingredients

2 eggplants
1 onion, chopped
1 1/2 lb. ground round
1/2 c. celery, chopped (include some leaves)
2 slices bread, soaked with water
1/2 c. cooked rice
few sprinkles of parsley flakes
3 Tbsp. Puritan oil
1 egg, beaten
2 c. bread crumbs
salt and pepper to taste
margarine
grated Romano cheese (for topping)

Preparation

Peel and quarter eggplants.
Boil in salted water until very tender (15 to 20 minutes).
Mash with fork and set aside. Saute onion,
celery
and parsley flakes in oil until tender. Set aside.
Brown
ground
round and add eggplant and sauteed vegetables.
Add
wet
bread
slices
and 1/2 cup cooked rice. Add beaten
egg,
salt
and
pepper.
Stir and cook for 2 to 5 minutes.