Baked Stuffed Eggplant - cooking recipe

Ingredients

1 large eggplant
1 c. chopped onion
1 c. chopped mushrooms
1 1/2 tsp. basil
1/2 tsp. black pepper
2 Tbsp. margarine
1 lb. ground beef
1/4 c. tomato paste
1/4 c. wheat germ
2 Tbsp. chopped parsley

Preparation

Wash eggplant.
Cut in half lengthwise.
Remove pulp, leaving 1/2-inch of outer shell.
Dice pulp.
Saute onions, mushrooms, seasonings and meat in margarine.
Stir in tomato paste, wheat germ and eggplant pulp.
Cook until meat is slightly done.
Spoon meat mixture into eggplant shell and place in an oiled ovenproof dish.
Bake at 350\u00b0 for 20 to 30 minutes.
Garnish with parsley. Yields 6 servings, approximately 270 calories per serving.