Stuffed Eggplant
Stuffed Eggplant is an moderately easy dinner. Made with 2 or 3 eggplant, 1 lb. hamburger meat, 1/2 c. onion, chopped, 1/4 c. bell peppers, chopped and 1/4 c. celery, chopped, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Cut eggplant in 1/2 lengthwise.
Scoop out inside of eggplant, leaving outsides in which to put stuffing.
Cut meat of eggplant in 1-inch cubes.
Cook in boiling, salted water until tender, about 10 to 15 minutes; drain.
Mash with fork.
Saute onions, peppers and celery in oil until tender, but not brown; add meat.
Brown lightly.
Add mashed eggplant; stir.
Add salt, pepper, garlic powder, tomatoes and corn bread; mix thoroughly.
Stuff mixture into eggplant hulls.
Bake at 300Β° for about 45 minutes.
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