Stuffed Eggplant

• 3 medium eggplant
• 3 Tbsp. olive oil
• 1 bell pepper, chopped
• 4 medium ribs celery
• 1 medium onion, chopped
• 1 lb. ground round or shrimp
• 4 Tbsp. fresh parsley
• 3 cloves garlic, chopped
• 1 c. Italian bread crumbs
• 1 c. Parmesan cheese
• 2 eggs
• 1/2 stick butter
• 1 tsp. Tabasco sauce
• salt and pepper
• paprika

1. Peel and cube eggplant; boil in salt water until soft.
2. Drain, saving a little water.
3. In olive oil, fry vegetables.
4. Cook meat in same pan.
5. Add all but paprika and mix well.
6. Breaking up eggplant, place in buttered dish.
7. Spread a little bread crumbs and paprika over top.
8. Bake 40 minutes at 325u0b0.
9. The saved water is for making the consistency you want it.
10. This freezes well. Freeze before baking.

eggplant, olive oil, bell pepper, celery, onion, ground round, fresh parsley, garlic, italian bread crumbs, parmesan cheese, eggs, butter, tabasco sauce, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854595 (may not work)