Pork-Stuffed Eggplant

• 1 large eggplant (1-1/2 pounds)
• 1 pound ground pork
• 1 egg
• 1/2 cup dry bread crumbs
• 1/2 cup grated Parmesan or Romano cheese
• 1/4 cup chopped fresh parsley
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (15 ounces) tomato sauce

1. Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside.
2. In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well.
3. Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350u0b0 for 25-30 minutes or until heated through.

eggplant, ground pork, egg, bread crumbs, romano cheese, parsley, oregano, salt, pepper, tomato sauce

Taken from www.tasteofhome.com/recipes/pork-stuffed-eggplant/ (may not work)