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Eggplant

Source of Recipe

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List of Ingredients

4 - 6 small Asian or baby Italian Eggplant, halved lengthwise
1 T �Vegetable Oil
2 - 4 cloves Garlic, finely chopped
1 medium Onion, finely chopped
1/2 lb ground Pork
1 large Tomato, chopped
Salt and freshly ground Pepper to taste
1 C Bread Crumbs




Recipe

Boil the eggplants in salted water for 3 minutes. Remove and drain cut-side down on paper towels. Scoop out some of the pulp, leaving firm shells, and chop the scooped out pulp. Heat the oil in a skillet over moderate heat and saute the garlic and onion until tender but not brown, about 5 minutes. Add the pork and brown. Add the tomato, salt, and pepper, and cook uncovered for 15 minutes. Add the reserved chopped eggplant and cook 3 minutes. Remove from the heat and stir in half the bread crumbs. Divide the pork mixture between the eggplant halves and top with the remaining bread crumbs. Place on a baking sheet and bake in a preheated 350 F oven for 20 minutes.
Serves 4 to 6.