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)

1. Peel and quarter eggplants.
2. Boil in salted water until very tender (15 to 20 minutes).
3. Mash with fork and set aside. Saute onion,
4. celery
5. and parsley flakes in oil until tender. Set aside.
6. Brown
7. ground
8. round and add eggplant and sauteed vegetables.
9. Add
10. wet
11. bread
12. slices
13. and 1/2 cup cooked rice. Add beaten
14. egg,
15. salt
16. and
17. pepper.
18. 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)