1 md Eggplant, cut in half
Lengthwise.
1/4 c Margarine
1/2 lb Ground beef
1/4 c Flour
1/4 c Green pepper, chopped
1/4 c Onion, chopped
Dash of salt
1/8 ts Pepper
1/4 c Milk
2 tb Parmesan cheese, grated
Scoop out eggplant flesh, leaving 1/2 inch shells. Cut flesh in 1
inch cubes; saute in margarine with beef, flour, green pepper, onion,
salt and pepper until browned, stirring constantly. Remove from heat
and stir in milk. Fill shells with mixture, sprinkle with Parmesan
cheese and place in 13x9x2 inch baking pan. Bake in a 350 degree
oven for 45 minutes or until eggplant shells are tender. Randy Rigg
