Baked Eggplant With Meat Stuffing - cooking recipe

Ingredients

1 medium eggplant (1 1/4 lb.)
1/2 lb. ground beef
1/2 c. soft bread crumbs
1 egg, slightly beaten
1 Tbsp. butter or margarine
1 Tbsp. onion, finely chopped
1 Tbsp. green pepper, chopped
1 Tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg

Preparation

Cut eggplant in half lengthwise and cook in 2 quarts boiling salted water for 10 minutes.
Pour off water, then scoop out eggplant pulp; chop up and save.
Leave a shell about 1/2-inch thick.
Saute chopped onion and pepper in butter for about 5 minutes, until onion is light yellow.
Add the meat and continue cooking until meat loses pink color.
Stir constantly; add chopped eggplant pulp, bread crumbs, parsley, salt and nutmeg.
Mix thoroughly.
Remove from stove and when cool, stir in beaten egg. Fill eggplant shells; place in lightly greased baking pan and add 2 tablespoons water.
Bake at 350\u00b0 for 45 minutes.