Beef Stuffed Eggplant

 Beef stuffed eggplant

2 (¾ pound) eggplant

1 pound ground beef

1 cup finely chopped onion

1 cup finely chopped fresh mushroom

1 (8 ounce) can tomato sauce

¼ cup wheat germ

1 teaspoon garlic salt

½ teaspoon whole chervil

½ teaspoon dried whole basil

½ teaspoon drive whole oregano

 

½ teaspoon finely ground pepper

2 tablespoon grated parmesan cheese

2 tablespoon chopped fresh parsley

Wash eggplant, and wrap in aluminum foil. Bake at 350 degrees for 1 hour; unwrap and let cool to touch. Cut each eggplant in half lengthwise. Remove pulp, leaving a ¼ inch shell; mash pulp, and set aside. Arrange shells in a large baking dish.

Cook ground meat, onion and mushrooms in a large skillet until meat is browned. Drain well in a colander, and pat dry with paper towels;wipe pan drippings from skillet with paper towels.

Return meat mixture to skillet. Stir in eggplant pulp and remaining ingredients except cheese and parsley.

Spoon mixture evenly into eggplant shells; sprinkle with cheese. Bake at 350 degrees oven for 20 to 25 minutes or until thoroughly heated. Sprinkle with parsley before serving.

Yield: 4 servings