Italian Baked Eggplant

• 2 medium round eggplant
• 1 medium onion, chopped
• 1 (4 oz.) can mushrooms, chopped
• 1 Tbsp. olive oil
• 1 tsp. basil
• 1 tsp. chopped parsley
• 1/2 tsp. oregano
• 1 1/2 lb. ground beef
• 1 egg white
• Parmesan cheese
• 1/2 c. bread crumbs

1. Bake eggplant wrapped in foil at 350u0b0 for 1 hour.
2. Cut unwrapped eggplant lengthwise; remove pulp, mash and reserve. Saute onion and mushrooms in olive oil in skillet until lightly browned.
3. Stir in seasonings.
4. Mix into mashed eggplant.
5. Brown ground beef in skillet, stirring until crumbly.
6. Add to eggplant. Beat egg white with 2 tablespoons cheese.
7. Add with bread crumbs to eggplant; mix well.
8. Fill eggplant shells.
9. Sprinkle generously with Parmesan cheese.
10. Bake at 350u0b0 for 30 minutes.

eggplant, onion, mushrooms, olive oil, basil, parsley, oregano, ground beef, egg, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518815 (may not work)