Melanzana Candolese Recipe

• 2 lg. eggplants, cut off sm. end (cut eggplant in middle form top to bottom; remove all pulp form inside leaving 1/8 inch on wall; set aside pulp and shell
• 2 Large eggs
• 3 tbsp. grated Parmesan cheese
• 1/4 teaspoon grnd black pepper
• 1/2 teaspoon garlic pwdr
• 1/4 teaspoon oregano
• 1 c. bread crumbs
• 4 tbsp. extra virgin olive oil or possibly corn oil
• 2 ounce. sweet vermouth
• 6 lg. mushrooms, sliced
• 12 black olives, pitted and sliced
• 1/2 pound chop meat, lean beef or possibly veal
• 1 1/2 teaspoon salt
• 1/2 pound Mozzarella cheese, sliced and cut into sm. pcs

1. In a 2 qt bowl lightly scramble 2 Large eggs with a fork.
2. Add in the Parmesan cheese, black pepper, garlic, and oregano.
3. Mix well.
4. Add in the bread crumbs, oil, vermouth, mushrooms, and olives.
5. Again, mix well.
6. Add in the chop meat and mix well.
7. Add in salt, mix well, and set aside.
8. Use pulp and place into small pot.
9. Add in 6-8 ounces of water and bring to a boil.
10. Let boil for 5 min.
11. Remove from heat.
12. Mash the egg plant as you would potatoes, then add in to the mixed ingredients.
13. Place shells into a 10 x 14 inch oven pan.
14. Fill shell half way with mix, then place a layer of Mozzarella cheese then fill with mix.
15. Place in preheated oven at 375 degrees.
16. Bake uncovered for 70 min.
17. Remove and serve.
18. Makes 4 servings.

eggplants, eggs, parmesan cheese, grnd black pepper, garlic, oregano, bread crumbs, extra virgin olive oil, sweet vermouth, mushrooms, black olives, chop meat, salt, mozzarella cheese

Taken from cookeatshare.com/recipes/melanzana-candolese-60104 (may not work)