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Oaklawn Gardens' Stuffed Eggplant

Yield 4 servings


  • 2 medium eggplant
  • 4 slices bacon
  • 2 medium onions, chopped
  • 1 small green pepper, chopped
  • 1 clove garlic, minced
  • 1/2 pound lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 3 slices bread, torn into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup soft breadcrumbs
  • 2 tablespoons butter or margarine, melted

How to Make It

  1. Wash eggplant thoroughly; cook in boiling water to cover 10 minutes or until tender but firm. Drain and cool slightly. Cut each in half lengthwise; remove and reserve pulp, leaving a firm shell.

  2. Cook bacon in a large skillet until crisp; drain bacon well, reserving drippings in skillet. Crumble bacon, and set aside.

  3. Sauté onion, green pepper, and garlic in reserved drippings until tender. Add ground beef and Worcestershire sauce; cook an additional 3 minutes or until beef is browned. Stir in eggplant pulp, bacon, parsley, bread pieces, salt, and pepper; cook until thoroughly heated.

  4. Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon eggplant mixture into shells; top with breadcrumbs and butter. Bake at 375° for 20 minutes or until lightly browned.

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