Beef Stuffed Eggplant - cooking recipe

Ingredients

2 eggplant, split in half lengthwise
1 medium size onion, chopped
1/2 clove garlic, minced
2 Tbsp. oil
1/2 lb. cooked beef, cut in small cubes
2 c. tomatoes, fresh or canned
salt to taste
1/2 tsp. basil
3 Tbsp. wheat germ
3 Tbsp. Parmesan cheese

Preparation

Preheat oven to 350\u00b0.
Scoop pulp from eggplant halves, leaving
1/2-inch
shell.
Dice pulp.
Saute onion, garlic and eggplant
pulp in oil.
Add cubed, cooked meat, tomatoes, salt to taste
and basil.
Fill eggplant shells with mixture.
Top with wheat germ combined with cheese.
Put water 1/2-inch deep in bottom
of baking pan.
Add filled eggplant halves.
Cover with foil.
Bake
at 350\u00b0 for 1/2 hour.
Uncover and continue baking until shell is tender enough to eat, about 20 minutes. Yields 6 to 8 servings.