Filled Eggplant - cooking recipe

Ingredients

1/2 c. rice, boiled
1 lb. pork
1 lb. beef
salt and pepper
2 cloves garlic
parsley, chopped
basil
2 Tbsp. Romano cheese
2 eggs
bread crumbs (to mix)
1 eggplant (do not peel)

Preparation

Mix ingredients except eggplant.
Slice eggplant about 1/2-inch thick.
Take this slice and slit like pocket.
Fill with ball of filling.
Place oil in frypan.
Just brown eggplant.
Salt and pepper each side to taste.
Line bottom of roaster pan with one layer of filled eggplant.
In saucepan, cook fresh tomato, parsley and basil (no oil).
Pour 1/2 mixture over eggplant. Place other slices on top of first layer; pour remaining mixture on top.
Bake 1 to 1 1/2 hours at 350\u00b0.