Baked Stuffed Eggplant Casserole Recipe

  • 1 eggplant
  • 1 lb. ground beef 2 eggs
  • 1/2 c. bread crumbs
  • 1/2 tsp. salt Parsley flakes
  • 1/4 c. Parmesan cheese 1 clove of garlic
  • 1 family size can tomato sauce

Cut top off of eggplant and scoop out pulp. Cook pulp until tender. Mix with all ingredients except tomato sauce. Cook skin of eggplant and place in baking dish. Fill with pulp mixture.

Pour tomato sauce over all. Bake at 325 degrees for 45 minutes.

Yield: 8 servings.