Stuffed Eggplant

• 1 lg. eggplant
• 1 finely chopped onion
• 1/2 chopped bell pepper
• 1 stalk celery
• 1 to 2 cup diced beef
• 1/4 tsp. sage
• 1 tsp. salt
• Chopped eggplant
• Leftover vegetables (optional)
• 1/2 to 1 cup dry bread crumbs
• wheat germ

1. Preheat oven to 350F.
2. Cut large eggplant in half lengthwise; steam in or above 1/2 cup water until almost tender, about 15 to 20 minutes.
3. Remove center of eggplant, leaving shell 1/3 inch thick.
4. Chop pulp fine, adding water left from steaming.
5. I pan used for steaming, saute chopped onion and celery or bell pepper.
6. Add beef, sage, salt, chopped eggplant, leftover vegetables, and dry bread crumbs or wheat germ; stir and heat through.
7. Put stuffing in eggplant shells, sprinkle with paprika, and place in shallow baking dish.
8. Bake for 10 minutes.

eggplant, onion, bell pepper, celery, beef, sage, salt, eggplant, vegetables, bread crumbs, germ

Taken from www.foodgeeks.com/recipes/18534 (may not work)