Stuffed Eggplant - cooking recipe

Ingredients

1 medium size eggplant
salt and pepper to taste
3 Tbsp. butter, melted
1/4 c. onion, chopped
1 Tbsp. parsley, chopped
1/4 c. celery, chopped
1/4 c. green pepper, chopped
1 c. fresh tomatoes, chopped
1/2 c. seasoned stuffing mix
1 tsp. salt
1/2 c. cornflakes
1 Tbsp. butter, melted
Parmesan cheese (optional)

Preparation

Preheat oven to 350\u00b0.
Grease a baking dish that will hold the eggplant halves.
Wash eggplant; cut in half lengthwise.
Remove pulp to within 1/2-inch of skin; reserve pulp.
Salt and pepper eggplant shells.
Dice pulp; mix well with 3 tablespoons butter. Add vegetables, stuffing mix and salt.
Fill shells and place in prepared pan.
Sprinkle with cheese.
Cover with foil.
Bake 40 minutes; remove foil.
Coarsely crush cornflakes and mix with butter.
Sprinkle over shells.
Bake, uncovered, 10 to 15 minutes or until topping is brown.
Serves 6.