Baked Eggplant With Meat Stuffing

• 1 medium eggplant (1 1/4 lb.)
• 1/2 lb. ground beef
• 1/2 c. soft bread crumbs
• 1 egg, slightly beaten
• 1 Tbsp. butter or margarine
• 1 Tbsp. onion, finely chopped
• 1 Tbsp. green pepper, chopped
• 1 Tbsp. chopped parsley
• 1/2 tsp. salt
• 1/8 tsp. nutmeg

1. Cut eggplant in half lengthwise and cook in 2 quarts boiling salted water for 10 minutes.
2. Pour off water, then scoop out eggplant pulp; chop up and save.
3. Leave a shell about 1/2-inch thick.
4. Saute chopped onion and pepper in butter for about 5 minutes, until onion is light yellow.
5. Add the meat and continue cooking until meat loses pink color.
6. Stir constantly; add chopped eggplant pulp, bread crumbs, parsley, salt and nutmeg.
7. Mix thoroughly.
8. Remove from stove and when cool, stir in beaten egg. Fill eggplant shells; place in lightly greased baking pan and add 2 tablespoons water.
9. Bake at 350u0b0 for 45 minutes.

eggplant, ground beef, bread crumbs, egg, butter, onion, green pepper, parsley, salt, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716331 (may not work)