Cajun Stuffed Eggplant

• 3 medium eggplant, split in half lengthwise
• 3 slices bacon
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1/2 c. chopped celery
• 2 cloves garlic, minced
• 1/2 lb. ground pork
• 1/2 lb. ground beef
• 1 (16 oz.) can whole tomatoes, drained and chopped
• 1 tsp. Tabasco pepper sauce
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1/2 c. dry bread crumbs
• 3/4 c. grated Parmesan cheese, divided

1. Place eggplant halves in large pot of boiling water, salted. Boil 20 to 30 minutes or until tender.
2. Remove from water and drain, cut side down, on wire racks.
3. Scoop out pulp, being careful not to break skin.
4. Reserve shells.
5. Cut scooped out portion into 1/2-inch cubes, set aside.
6. Preheat oven to 350u0b0.
7. In large skillet, cook bacon until crisp.
8. Remove to paper towel to cool, then crumble and reserve.
9. In same skillet, cook onion, green pepper, celery and garlic 5 minutes or until tender.
10. Add pork and beef; cook 5 minutes longer or until browned.
11. Drain off fat.
12. Stir in eggplant cubes, bacon, chopped tomatoes, Tabasco sauce, thyme, oregano and salt; simmer 5 minutes.
13. Remove from heat, stir in bread crumbs and 1/2 cup cheese.
14. Spoon mixture in shells.
15. Top with rest of cheese.
16. Bake 20 to 30 minutes or until eggplant is heated through and cheese is lightly browned.
17. Makes 6 servings.

eggplant, bacon, onion, green pepper, celery, garlic, ground pork, ground beef, tomatoes, tabasco pepper sauce, thyme, oregano, salt, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518052 (may not work)