Stuffed Eggplant

• 1 medium size eggplant
• salt and pepper to taste
• 3 Tbsp. butter, melted
• 1/4 c. onion, chopped
• 1 Tbsp. parsley, chopped
• 1/4 c. celery, chopped
• 1/4 c. green pepper, chopped
• 1 c. fresh tomatoes, chopped
• 1/2 c. seasoned stuffing mix
• 1 tsp. salt
• 1/2 c. cornflakes
• 1 Tbsp. butter, melted
• Parmesan cheese (optional)

1. Preheat oven to 350u0b0.
2. Grease a baking dish that will hold the eggplant halves.
3. Wash eggplant; cut in half lengthwise.
4. Remove pulp to within 1/2-inch of skin; reserve pulp.
5. Salt and pepper eggplant shells.
6. Dice pulp; mix well with 3 tablespoons butter. Add vegetables, stuffing mix and salt.
7. Fill shells and place in prepared pan.
8. Sprinkle with cheese.
9. Cover with foil.
10. Bake 40 minutes; remove foil.
11. Coarsely crush cornflakes and mix with butter.
12. Sprinkle over shells.
13. Bake, uncovered, 10 to 15 minutes or until topping is brown.
14. Serves 6.

eggplant, salt, butter, onion, parsley, celery, green pepper, fresh tomatoes, stuffing mix, salt, cornflakes, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338080 (may not work)