Eggplant Dressing
- 2 eggplants
- 1 onion, chopped
- 1 1/2 lb. ground round
- 1/2 c. celery, chopped (include some leaves)
- 2 slices bread, soaked with water
- 1/2 c. cooked rice
- few sprinkles of parsley flakes
- 3 Tbsp. Puritan oil
- 1 egg, beaten
- 2 c. bread crumbs
- salt and pepper to taste
- margarine
- grated Romano cheese (for topping)
- Peel and quarter eggplants.
- Boil in salted water until very tender (15 to 20 minutes).
- Mash with fork and set aside. Saute onion,
- celery
- and parsley flakes in oil until tender. Set aside.
- Brown
- ground
- round and add eggplant and sauteed vegetables.
- Add
- wet
- bread
- slices
- and 1/2 cup cooked rice. Add beaten
- egg,
- salt
- and
- pepper.
- Stir and cook for 2 to 5 minutes.
eggplants, onion, ground round, celery, bread, rice, sprinkles, oil, egg, bread crumbs, salt, margarine, romano cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=714001 (may not work)