Eggplant Dressing

  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)

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