Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
1 lb. lean ground beef
1 green pepper, diced
2 large pods garlic, minced
2 onions, chopped
1/4 tsp. thyme
1 bay leaf
2 tsp. parsley, chopped
2 ribs celery, chopped
1 c. seasoned bread crumbs
2 eggs, beaten
2 tsp. butter
1/2 c. white wine
1 (16 oz.) can tomatoes, cut up
Worcestershire sauce, Tabasco sauce, salt, pepper and red pepper to taste
seasoned bread crumbs, Romano cheese and paprika (for topping)

Preparation

Cut eggplant in half. Boil gently until barely tender.
Remove pulp, leaving shell about 1/4-inch thick. Reserve pulp.
Saute vegetables and pulp in butter. Add ground beef and brown. Add tomatoes, parsley, bay leaf, seasoning and wine.
Cover and simmer until juices are almost absorbed, about 5 minutes.
Let cool slightly.
Add bread crumbs and eggs.
Stuff eggplant shells with dressing.
Top with bread crumbs, Romano cheese, a dot of butter and a sprinkle of paprika.
Bake at 350\u00b0 for 30 minutes or until well heated.
Serves 4.